Tomato and Marrow Chutney

Ingredients: 
1 medium sized marrow - peeled, deseeded and diced 
1 tbsp salt
1 medium sized onion - finely chopped
1 tsp sunflower oil
2 red chillies - finely chopped
3 tsp minced ginger 
1 lb tomatoes - skinned, cored and roughly chopped
1 medium sized bramley apple - peeled, cored and diced 
1 medium sized carrot - peeled and grated
8 oz light brown muscovado sugar
3 oz sultanas
2 tsp paprika
120 ml red wine vinegar

Method: 
Place the peeled, deseeded and diced marrow in a large bowl, sprinkle the salt over the marrow, cover with a cloth and leave for at least 4 hours (could be left overnight)
Pour away the liquid and then rinse and drain the marrow, rinse and drain again to ensure the marrow is not salty
Place the onion and sunflower oil in a large pan and cook very gentle to soften, but do not brown (use a small amount of water if needed so that the onion does not stick or brown)
Add in the chillies and ginger and cook for a further minute
Stir in all the remaining ingredients and bring up to the boil
Turn down to a gentle simmer, stirring occasionally until the vegetables are soft and tender and there is no excess liquid - mine took about 1 1/2 hours
Ladle the chutney into hot sterilised jars and seal

The chutney will be best if left for at least 3 weeks to mellow before eating. 

This recipe made 6 small jars

Thank you to my neighbour who provided the marrow and some of the tomatoes from his allotment.