Fab chutney without all that tiresome and smelly boiling on the stove! And because it's microwaved, the veg don't all go to mush.
Microwave Marrow Chutney
2 cloves garlic
1lb tomatoes (or a tin or jar)
1 pt malt vinegar
1½lb brown sugar
2 tsp garam masala
2 tsp ground ginger
a few cardamoms
2 tsp salt
2 tsp ground black pepper
a couple of bay leaves
½ tsp cheat’s chilli
Makes about 5-6 jars
- Peel the garlic and onions. Chop in food processor with mincing blade. Peel and core marrow. Chop in food processor with chipper blade. Peel and slice fresh tomatoes if used. Chop the dates into chunks. Onions should end up as if grated; marrow should be in very small dice.
- Put garlic, onions, marrow, tomatoes and dates into a large microwaveable bowl (at least 3 pints capacity). Stir in ½ pt of vinegar. Cover and zap for 5 mins, stir. Repeat till marrow is translucent and soft (about 20 mins)
- Add spices, sugar and remaining vinegar. Zap, uncovered, for 10 mins, stir. Repeat till it thickens to look like jam (another 20-30 mins). When stirring, if large chunks of veg appear, cut them with scissors.
- Towards the end of the process, lay a piece of kitchen towel over the bowl to stop it spitting over the inside of the microwave. (The same recipe can be used with any veg or combination thereof)
- Jam jars need to be very clean. To sterilise jars, quarter fill the jam jar with cold water,put on the lid, shake the water around the jar with the lid on, remove lid. Microwave 1 minute. Everywhere the water has touched will be brought to boiling point and sterilised. Pour out the water - take care: the jar will be hot - and use for chutney, or indeed jam etc.
- Total time: 60mins
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