BANJO MARROW PICKLE

This pickle can be prepared using any aubergine , marrow or zucchini . Thinly slice 1 kg of peeled marrow . Place the sliced marrow in a large saucepan and add 2 cups of chopped palm sugar , 1 peeled and chopped onion and 1 cup of vinegar ( your choice of vinegar , today I used brown vinegar). Stirring constantly bring to a slow boil , when the marrow becomes tender , use your hand blender to puree. Now add 2 tbs of cornflour , 1 dsp of tumeric , 1 dsp of mustard powder ,1 tsp of curry powder . Continue to stir and combine , bring the mixture back to the boil , then reduce heat and simmer for 30 minutes until thickened . Bottle in clean sterilised jars. This pickle can be added to hot or cold meats , fish or as a topping to dry biscuits and or cheese. I add the pickle as a base to any curry dish I prepare in The Manor .