Curried Marrow Chutney
To say that little half-starved eighteen stone nephew, Mickey, likes chutney is like saying dogs like bones. He devours the stuff. A pot will sometimes last him as long as two days!Now my mate Bob, mentioned here before, gave me one of his courgettes – courgette? It was enormous! So what better to make than some chutney (well lemon and marrow curd, actually. But that's another story).
Last year, John, my neighbour, asked me if I could come up with a recipe for a chutney like his auntie Emmie used to make. They had lost the recipe but he was able to describe it and fortunately it sounded very similar in style to a curried tomato chutney that my mum makes. A couple of experiments later and all was well. The recipe is somewhat fluid. I just do what I think at the time. Anyway after peeling the 'courgette' I had about two pounds of marrow which I chopped and mixed with two tablespoons of salt then left overnight.
Today, I drained the marrow and put it in a pan with one pound of sugar, one pint of vinegar, a couple of chopped apples and about a pound of chopped onions. I boiled it gently until the marrow was soft(ish).
At this stage I would normally add curry powder and flour mixed to a paste with some vinegar but, today, I added 1 tablespoon of flour, 1 dessertspoon of mustard powder, 2 dessertspoons of cumin, one of coriander, one teaspoon garam-masala, and about half a teaspoon of chilli powder. All mixed to a paste with vinegar.
The paste is added to the pan, stirred in, and left on a very low simmer for about twenty five minutes. It is then potted into sterilised jars and sealed.
It's not my favourite chutney by a long chalk but I know Mick will wolf it down and that's pleasure enough for me
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