Smallholding Chutney

2 kg marrow

750 g green tomatoes

750 g onions

1 red chilli

1 green chilli

250 g sultanas

500 g muscavado sugar

330 ml cider vinegar

1 tsp cumin

Salt

Note: depending on availability the marrow can be substituted for courgette or pumpkin – feel free to experiment with ingredients.

In order to remove any moisture peel seed and chop your marrow and place in bowl and liberally salt. Leave for 24 hours. Next day rinse and drain.

This is prepared in a similar way to the Spicy Courgette Chutney (see previous post). Depending on the final consistency you want chop the vegetables to the appropriate size, obviously the smaller dice will offer a smoother consistency. With the chillies deseed and finely chop, if you want a hot chutney leave the seeds in. Add the sultanas at the same time as the sugar. The use of muscavado sugar will add a richer and darker texture.

If made to a fairly smooth consistency a jar of this chutney can form a good base for a baked chicken curry.