Marrow Chutney

Ingredients

• 4 lbs. peeled marrow
• 2 lbs. peeled, chopped apples
• 2 oz. Al Cooking Salt
• ½ teaspoonful cayenne pepper
• ½ lb. chopped onions
• 1 lb. mixed dried fruit
• 1 level teaspoonful grated nutmeg
• 6 bay leaves
• 1 quart of vinegar
• 1 lb. of sugar
• 2 tablespoonsful lemon or lime juice

Method

1. 1

   Cube marrow and mix with apples, salt, cayenne, onions, dried fruit, nutmeg, bay leaves, and vinegar.

2. 2

   Soak overnight.

3. 3

   Simmer until tender, add sugar and lemon juice, and simmer until thick.

4. 4

   Bottle and cover hot.

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 10. The excerpt below is the record exactly as published.

MARROW CHUTNEY Cube enough peeled marrow to weigh 4 lbs. Add 2 Ibs. peeled, chopped apples, 2 oz. Al Cooking Salt, + teaspoon- ful cayenne pepper, $ lb. chopped onions, 1 lb. mixed dried fruit, 1 level teaspoonful grated nutmeg, 6 bay leaves and a quart of vinegar. Mix well and leave soaking overnight in an earthenware bowl. Turn into a pteserving pan and simmer until tender. Add 1 lb. of sugar and 2 tablespoonsful lemon or lime juice

Cook this with the app: pantry check, scaling, and the assistant.