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Jamie Oliver’s Marrow Chutney

Jamie Oliver's Marrow Chutney recipe
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A rich, savory-sweet British chutney featuring tender, slow-cooked marrow (vegetable marrow or summer squash) with onions, apples, and warming spices. This condiment develops a complex, jammy texture and balanced flavor profile that pairs perfectly with cheeses, cold meats, and roasted dishes.

Ingredients

Scale
  • 2 lbs vegetable marrow or summer squash (such as yellow crookneck), peeled, seeded, and cut into 1/2-inch cubes
  • 1 1/2 cups yellow onion, finely diced
  • 2 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes
  • 1 1/2 cups light brown sugar, packed
  • 1 1/2 cups apple cider vinegar
  • 1 cup golden raisins
  • 1 tbsp fresh ginger, finely grated
  • 2 tsp yellow mustard seeds
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp unsalted butter

Instructions

  1. Prepare all vegetables and aromatics. Peel, seed, and cube the marrow into uniform 1/2-inch pieces to ensure even cooking. Finely dice the onion and cube the apples to a similar size. Grate the fresh ginger. Having everything measured and ready (mise en place) is crucial for this slow-cooked recipe, as it allows you to focus on the cooking process without rushing.
  2. Combine the base ingredients in a large, heavy-bottomed pot or Dutch oven. Add the cubed marrow, diced onion, cubed apples, brown sugar, apple cider vinegar, golden raisins, grated ginger, mustard seeds, turmeric, cinnamon, cloves, salt, and pepper to the pot. Do not add the butter yet. Stir thoroughly with a wooden spoon until the sugar begins to dissolve and all ingredients are well-coated. The vinegar will start to draw moisture from the vegetables immediately.
  3. Bring the mixture to a simmer over medium-high heat, stirring frequently. Watch for the first bubbles to appear around the edges, then reduce the heat to low. This initial heating helps dissolve the sugar completely and begins the flavor integration. Stirring prevents any sugar from sticking and burning on the bottom of the pot.
  4. Cover the pot and simmer gently over low heat for 45 minutes, stirring every 10-15 minutes. The low, steady heat allows the marrow and apples to break down slowly without scorching. The lid traps steam, creating a braising environment that tenderizes the tough vegetable fibers. You should hear a gentle, steady bubbling.
  5. After 45 minutes, remove the lid. The mixture will be soupy with softened vegetables. Increase the heat to medium-low to begin the reduction process. Cook uncovered, stirring more frequently now—about every 5 minutes—to prevent sticking as the liquid reduces. This open cooking is where the chutney thickens and concentrates in flavor.
  6. Continue cooking uncovered for 30-40 minutes, until the liquid has reduced to a thick, syrupy consistency that coats the back of a spoon. The chutney should hold a trail when you drag a spoon through the bottom of the pot. The marrow and apples will be completely broken down and jam-like. Adjust the heat if necessary to maintain a steady, lazy bubble.
  7. Finish with butter. Once the desired thickness is achieved, remove the pot from the heat. Stir in the 2 tablespoons of unsalted butter until fully melted and incorporated. The butter adds a final layer of richness and a glossy sheen, rounding out the sharp acidity of the vinegar. Taste and adjust seasoning with more salt if needed.
  8. Cool completely before storing. Transfer the hot chutney to a heatproof bowl or directly into clean jars. Allow it to cool to room temperature without covering it tightly initially, as this prevents condensation from making the chutney watery. The chutney will continue to thicken significantly as it cools.

Notes

Storage: Cool completely, then transfer to clean, airtight jars. Store in the refrigerator for up to 3 weeks. The flavors mature and improve after 2-3 days. Freezing: Portion into freezer-safe containers, leaving 1/2-inch headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: Gently warm desired amount in a small saucepan over low heat, stirring frequently, until just warmed through. Do not boil, as this can break down the texture. Alternatively, microwave in 15-second intervals, stirring between each.

Nutrition

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Find it online: https://britishrecipes.uk/marrow-chutney/