Irish Whisky Marrow Chutney

March 7, 2017

I know you are all dying to hear what i did with that marrow in the fridge that i mentioned yesterday.  Actually i should be honest and admit it was only two-thirds of a marrow, the husband having already dutifully munched his way through one third of it.

I grew up being fed marrow (NEVER courgettes - i think my father, with responsibility for the vegetable gardens, felt it was a waste to pick something as small as a courgette, when it would get so much BIGGER in the space of a few short days), and i quite enjoy a bit of marrow from time to time, lightly steamed, with a wee drizzle of olive oil or lemon juice, and perhaps some chopped herbs or garlic.

So that's what i did with the remains of this particular marrow.

However in years gone by i have frequently resorted to making my friend Helen Clark's* 'Irish Whisky Marrow Chutney' - which my sister Janet has wittily termed 'Glutney', as it is not only a good way to use up a glut of large courgettes or marrows, but also leaves you with something of a glut of the resulting condiment.  I'm pretty sure when Helen gave me the recipe it did not have 'Whisky' in the title - i included that in an effort to glam it up a bit when presenting it as gifts to friends, family and other acquaintances.  There is, after all, a token amount of whisky in the product, along with a huge array of other goodies.  The brevity of the cooking instructions make up for the length of the list of ingredients, as does the tastiness of the final product.  The recipe is in old fashioned pounds, ounces and pints which i have left, as they are nice round numbers which explain the slightly random metric quantities.  To save you time and effort, i've included the conversion to metric.  

*no, not THAT Helen Clark, a different one.


Makes heaps!

3lb marrow (1.36kg)

3lb cooking apples (1.36kg)

8oz onions (227g)

1 large clove garlic

4oz sultanas (114g)

4oz raisins

4oz dried apricots

4oz preserved ginger

2oz almonds (57g)

1 tablespoon ground ginger

4 tablespoons mustard seeds

1 tablespoon chillies or ground chilli powder

1 tablespoon salt

1 tablespoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1.5 pints malt vinegar (710ml)

4lb sugar (1.8kg)

5 tablespoons whiskey



“Cook 2 hours all together” were the entire instructions! However i find it takes at least 3 hours or longer to get the liquid to reduce sufficiently.  I'm sure you know to sterilise your jars and lids, and to heat them in the oven to approximately 100 degrees Celcius so that they don't crack when you spoon the hot mixture into them.







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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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