Marrow and Apple Chutney

2015's cooking apple crop has been brilliant. 100% better than 2012 when it was a disaster and I went begging for windfalls, not as good as 2013 when we made a lot of money selling them but better than last years when we only just had enough to put some in the freezer.

Time for chutney making - Marrow and Apple
Easy, cheap and tasty. Keeps for ages, goes well with cheese and dolloped into a curry.
Autumn in a jar x 9!

 Marrow and Apple Chutney 

4lb prepared marrow ( peel and seeds removed, cut flesh into small chunks)
3 tablespoons salt
2lb prepared cooking apples ( peeled, cored and cut into chunks)
1lb onions peeled and chopped
1lb dark brown sugar
2pints spiced pickling vinegar
1tsp ginger

The day before you are making the chutney prepare the marrow and layer it into a bowl with the salt.

The next day rinse the marrow and leave to drain while you prepare the apple and onion.
Put HALF the vinegar into a large preserving pan add all the other ingredients and bring slowly to the boil, cook, stirring regularly until everything is pulpy.
Add the rest of the vinegar and continue cooking and stirring until there is no loose liquid ( probably about 2 hours in total)
Pour into sterilised jars, cover and label.
Keeps well.

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Sue