Making marrow and chilli spicy pickle

We make a lot of pickles and jams of fruits and vegetables in season; enough to see us through the year and to gift a few jars to friends and family. We came across this wonderful pickle last year after being given a jar by our friend Cal. We were given another jar this year which prompted us to have a go at making it.

Cal and Rob brought us some wonderful chillies from their plant and together with home-grown marrows, further chillies from our plot and some bought fruit, ginger and sugar, we were ready to get hot in the kitchen.

We made double quantities to this recipe and eagerly await for it to mature. We compared the taste with Cal's as we adapted the recipe by adding more fruit and slightly less chilli. We also chopped the ginger very finely and left it in whereas Cal removed hers after cooking; cooking time was reduced. They are strikingly similar of course but there is a difference in when the heat strikes but both are sweet and spicy; wonderful.

We of course sampled it with freshly cooked tortilla and sautéed peppers and, again with some cheese and crackers. Absolutely delicious. I can't wait to try it with a fruit and veg based curry. Have a go and maybe adapt it to your own tastes.

HOT MARROW AND CHILLI CHUTNEY

2 kilos finely chopped and de-seeded marrow

3-6 hot chillies to personal taste

2 kilos soft brown sugar

300mls of vinegar

60 gm fresh ginger

60 gm fresh garlic

120-240 gm raisins

40 gm salt

1. Gently simmer marrow and sugar for approximately one hour.
2. Add finally chopped chillies, garlic and raisins plus the salt and vinegar.
3. Add chopped bruised ginger
4. Boil gently until thick – approximately 2+; depends on sugar used and moisture content.

5. Leave or remove ginger and bottle.