Marrow and Date Chutney

Hot vinegar - wow it clears the sinuses

Oh 'tis the season of mellow fruitfulness and I always get the preserving bug at this time of year. Every time I've walked into the kitchen this week, half a marrow stares at me, egging me to cook it. I know that there are another 4 growing in the garden, so I'd better do something useful with it.
Options, stuff it, but that's just one meal, or turn it into a chutney, that can be enjoyed for the rest of the year.
After researching on the web, I've taken the best bits, plus the ingredients I have in the cupboard and created my own recipe. Providing you have the correct proportions of vinegar to sugar, and cook it enough, the chutney will work.

Ingredients

1.25kg marrow, cut into 1cm dice
2 red tomatoes, chopped
2 onions, chopped
1 cooking apple, chopped
250g chopped dates
500ml organic cider vinegar
2 tsp ground allspice
2 tsp ground ginger
200g brown sugar
2 tbsp Maldon salt
ground black pepper

Method

Put all of the vegetables, dates and vinegar into a preserving pan, bring to the boil and then turn to a simmer and let it bubble gently for 30 minutes until the marrow has softened. Add the sugar, spices, salt and pepper and then stir until sugar dissolves, bubble gently until thick. It is it the right consistency when you can see the base of the pan for a few seconds when drawing a spoon through.
Transfer into sterilized jars, seal, label. Leave for a month to mature (if you can resist). The chutney should keep for 9 months.

There is nothing like the smell of chutney cooking, it is very pungent, clears the sinuses, but is well worth it.

My family can smell the chutney cooking before they get near the front door, but it's the indicator that it must be autumn.

This makes great Christmas presents.