Spicy Jamie Oliver Marrow Chutney Recipe: Homemade Delight

Marrow chutney bursts onto your plate with a kaleidoscope of garden-fresh flavors that will electrify your taste buds.

This zesty British preserve captures summer’s essence in a single, spectacular jar.

Robust and playful, the chutney weaves sweet and tangy threads into a culinary tapestry that sings with authenticity.

Humble vegetables undergo a magical transformation, simmering into a vibrant condiment that challenges ordinary spreads.

Each spoonful whispers tales of resourceful cooking and seasonal bounty.

Home cooks can unleash their inner culinary artist, turning simple marrows into a sensational accompaniment that will revolutionize your meals.

Get ready to fall in love with a condiment that turns the ordinary into the extraordinary.

Quick Recipe Overview

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour 5 minutes

Calories: 160 kcal

Servings: 10

Jamie Oliver Marrow Chutney Ingredient Breakdown

• Marrow: Select firm, unblemished marrow with smooth, glossy skin and vibrant green color.
• Shallots: Choose firm, compact shallots with tight, papery skins and no sprouting.
• Ginger: Pick fresh ginger root with smooth, taut skin and no soft or moldy spots.

• Apples: Use crisp, slightly tart varieties like Granny Smith for balanced flavor.
• Sultanas: Opt for plump, glossy golden raisins without any signs of dryness or discoloration.
• Granulated Sugar: Select pure white sugar with fine, consistent crystalline texture.

• Vinegar: Choose white wine vinegar for bright, clean acidity.
• Black Peppercorns: Select whole, intact peppercorns with strong, aromatic fragrance.
• Muslin Cloth or Tea Strainer: Use fine-mesh cloth to create secure spice packet.

Equipment for Making Marrow Chutney

• Large mixing bowl: For mixing and salting marrow pieces.
• Colander or strainer: To rinse and drain marrow thoroughly.
• Large saucepan: For cooking chutney mixture.
• Muslin cloth or tea strainer: To hold and infuse spices safely.
• Sharp kitchen knife: For chopping shallots, apples, and ginger.
• Wooden spoon: To stir chutney while simmering.
• Sterilized glass jars: For storing finished chutney.
• Cutting board: For preparing ingredients.
• Measuring cups and spoons: To ensure accurate ingredient quantities.
• Kitchen timer: To track simmering duration.

Cooking Instructions for Marrow Chutney

• Prepare the Marrow

Slice marrow into delicate chunks and scatter salt over the pieces. Let the marrow rest for half a day, allowing salt to extract excess liquid and enhance flavor complexity.

• Create Chutney Foundation

Rinse marrow thoroughly and transfer to a cooking pot. Add vibrant ingredients like sweet apples, zesty ginger, tangy sultanas, and aromatic shallots. Drop in a delicate spice packet with fragrant black peppercorns wrapped in soft cloth.

• Simmer and Transform

Ignite the heat and bring the mixture to a lively boil. Reduce flame and let the chutney dance slowly, stirring occasionally to prevent scorching. Watch magic happen as ingredients meld and transform into a rich, glossy spread with a jam-like texture. This culinary alchemy takes roughly an hour.

• Preserve and Treasure

After cooking, allow chutney to settle and cool slightly. Carefully ladle the warm mixture into sterilized glass containers, creating a seal that locks in incredible flavors. Mark each jar with creation date. Tuck these flavor-packed jars into a dark, cool sanctuary where they’ll rest peacefully for up to a year. Once opened, enjoy within weeks and refrigerate.

Spices and Tweaks for Chutney Flavor

• Boost Flavor Depth: Experiment with different vinegars like apple cider or rice wine to add unique tangy undertones to your marrow chutney.
• Make It Spicy: Incorporate fresh chili peppers or red pepper flakes for a fiery kick that transforms the traditional sweet-savory profile of the chutney.
• Customize Fruit Mix: Swap apples with pears or add dried cranberries alongside sultanas to create a more complex and interesting fruit base that complements the marrow's mild flavor.
• Perfect Preservation Technique: Ensure jars are completely sterilized by boiling them in water for 10 minutes before filling, which guarantees maximum food safety and extends the chutney's shelf life.

How to Serve Marrow Chutney with Meals

• Pair with Artisan Cheese: Spread this zesty marrow chutney on a rustic cracker alongside a creamy brie or sharp cheddar for a delightful appetizer that balances tangy and rich flavors.
• Enhance Grilled Meats: Dollop the chutney over roasted chicken, pork tenderloin, or lamb chops to add a vibrant, sweet-and-spicy kick that elevates your main course.
• Upgrade Breakfast Toast: Slather the chutney on warm, buttered sourdough or whole grain toast for a gourmet morning treat that transforms ordinary breakfast into a culinary adventure.
• Create Gourmet Sandwich Spread: Use the chutney as a flavorful condiment in sandwiches, adding complexity to cold cuts, grilled vegetables, or vegetarian fillings.

Storing Chutney Made from Marrow

• Preserve Peak Flavor: Store chutney in sterilized glass jars, ensuring airtight sealing to maintain its vibrant taste and texture for maximum enjoyment.
• Refrigeration Strategy: After opening, keep the chutney in the refrigerator and consume within 4-6 weeks to prevent spoilage and preserve its delicious quality.
• Smart Meal Pairing: Serve this marrow chutney alongside roasted meats, cheese platters, or as a tangy condiment for sandwiches and cold cuts to elevate your dining experience.
• Long-Term Storage Tips: Label jars with preparation date, store in a cool, dark pantry away from direct sunlight, and check seals periodically to ensure optimal preservation for up to one year.

Tangy Jamie Oliver Marrow Chutney Recipe

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4.6 from 26 reviews

• Total Time: 1 hour 5 minutes
• Yield: 10 1x

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Description

Jamie Oliver’s marrow chutney delivers intense homemade preserve magic from British kitchen traditions. Preserved spices and garden-fresh ingredients create complex flavors perfect for cheese boards and cold meats.

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Ingredients

Scale 1x2x3x

• 1.5 kg (3.3 lbs) marrow, peeled and deseeded
• 225 g (8 oz) shallots, sliced
• 225 g (8 oz) apples, peeled, cored, and sliced
• 225 g (8 oz) sultanas
• 225 g (8 oz) demerara sugar
• 850 ml (28.7 fl oz) malt vinegar
• 2 cm (0.8 inch) ginger, finely chopped
• 12 black peppercorns

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Instructions

1. Preparation: Dice marrow into uniform cubes and season with kosher salt. Cover and let rest at room temperature for 12 hours to extract excess moisture.
2. Combine Ingredients: Rinse marrow thoroughly, drain completely. In a large cooking pot, merge marrow, shallots, apples, sultanas, ginger, sugar, and vinegar. Encase peppercorns in a muslin cloth bag and submerge into the mixture.
3. Cooking Process: Bring the concoction to a vigorous boil, then reduce to a gentle simmer. Stir periodically, allowing ingredients to meld and liquid to reduce and thicken for 45-60 minutes until achieving a rich, cohesive consistency.
4. Finishing & Preservation: Extract spice packet. Let chutney rest for 10-15 minutes to harmonize flavors. Transfer warm chutney into sterilized glass jars, leaving minimal headspace. Seal with sterile lids, label appropriately, and store in a cool, dark pantry for up to 12 months.

Notes

• Salting Technique: Drawing out excess moisture from marrow helps concentrate flavors and improve texture, creating a more intense and less watery chutney.
• Spice Packet Trick: Using a muslin cloth or tea strainer prevents loose peppercorns from scattered throughout the chutney, ensuring clean and controlled seasoning.
• Simmering Patience: Low and slow cooking allows ingredients to caramelize and develop deep, complex flavors while naturally thickening the chutney’s consistency.
• Preservation Wisdom: Proper sterilization and sealing of jars ensures long-term storage and maintains the chutney’s quality for up to a year in a cool, dark location.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Snacks, Appetizer
• Method: Simmering
• Cuisine: UK

Nutrition

• Serving Size: 10
• Calories: 160
• Sugar: 37 g
• Sodium: 10 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg