Irish marrow chutney

Place all ingredients except the sugar in a large pan and bring to the boil, stirring all the time. Reduce the heat and simmer for 1 1/2-2hrs, [or until the chutney is thick and the consistency of jam] stirring occassionally. Add the sugar about 3/4 of the way through and stir to dissolve. Stir more frequently for remainder of the cooking time to prevent the chutney scorching.

Spoon while still hot into prepared jars. Seal with airtight, vinegar-proof covers


What you need:

# 3lb marrow/courgette, peeled, quartered lenghtways, seeded and diced
# 3lb cooking apples, peeled cored and chopped
# 8oz onions, peeled and chopped
# 1 large garlic clove, peeled and crushed
# 4oz sultanas
# 4oz raisins
# 4oz dried apricots
# 4oz preserved ginger, finely chopped or 1 tabsp ground ginger
# 2oz almonds blanched and chopped
# 4tabsp mustard seeds
# 1tabsp chillies, seeds removed and finely chopped or ground chillie powder to taste
# 1tabsp salt
# 1tabsp ground cinnamon
# 1tsp ground cloves
# 1tsp ground nutmeg
# 1 1/2pints malt vinegar
# 5tabsp Irish whiskey
# 1 1/2 lb sugar
# cooking time: approx 2hrs

This makes about 7lb of chutney. It is best kept in the jars for a few months before opening to let the taste mature!