Susie’s marrow and ginger chutney
Mon 12 Nov 2018
Last week, Paul from Leonard Cheshire’s supported living service Bells Piece, shared his tomato and ginger chilli jam. Now it’s Susie’s turn! She’s also a resident at Bells Piece and loves growing marrows. When asked what she likes most about her delicious marrow and ginger chutney, she said, “Eating it!”. Paul and Susie, and other residents at Bells Piece, sell their jams and chutneys via the service’s social enterprise, Our Kitchen, to the local community in Farnham, Surrey.
Leonard Cheshire is one of the National Garden Scheme’s gardens and health charities – receiving a donation of £120,000 in 2018 to develop sensory gardens and horticultural volunteering projects for disabled people across the UK. Leonard Cheshire supports individuals to live, learn and work as independently as they choose, whatever their ability – and the charity’s Bells Piece service is a wonderful example of this.
- 1.5kg marrow flesh
- 225g shallots
- 450g onions
- 25g salt
- 25g ground ginger
- ½ tsp cayenne pepper
- 450g soft brown sugar
- 900ml malt vinegar
- Peel the marrow and remove the seeds. Cut the flesh into inch size cubes. Peel and mince shallots and onions.
- Place all in a large bowl, sprinkle with salt and leave overnight.
- Transfer to a large saucepan, add ginger, cayenne, sugar and vinegar. Bring to the boil, stirring continuously.
- Simmer gently for 2 hours, stirring often when the mixture starts to thicken.
- Pour into warm, sterilized jars and store in the fridge once cooled.