Marrow Chutney

Enjoy your marrows all year long by making them into a chunky marrow chutney. This recipe uses fresh ginger, sultanas and apples to create lightly spiced and fruity flavour.

This delicious recipe was sent to us by our Kilner club member Mandy Bauer.

Ingredients and Method


  • 1.6kg Organic Marrow
  • 300g Sultanas
  • 4 Shallots
  • 1 tbsp Fresh Ginger, peeled and grated
  • 2 Garlic Cloves
  • 400g Demerara Brown Soft Sugar
  • 2 Large Bramley Apples, cored, peeled and chopped
  • 375ml Cider Vinegar
  • 1.5 tbsp Dijon Mustard
  • 1 tsp Chopped Chillies
  • 1 tsp Paprika


  1. Peel and cube marrows. Sprinkle generously with salt, cover and place in the fridge overnight.
  2. Rinse very well the next day, place into a Kilner® Preserving Pan, add all the other ingredients and slowly bring to the boil.
  3. Lower the heat and let it simmer for about 1-2 hours or until you see the consistency is thick. Stir occasionally.
  4. When you are about 10 minutes from what you like the consistency to be, sterilise your Kilner jars, pour the chutney in and seal.