Catwad Pwmpen (Marrow Chutney) is a traditional Cymric (Welsh) recipe for a classic chutney of marrow, onions, apples, raisins and dates in a lightly-spiced vinegar and sugar base. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Marrow Chutney (Catwad Pwmpen).
Dyma rysáit fy nain ar gyfer siytni/catwad pwmpen ac afal yr oeddem yn arfer ei wneud mewn maint enfawr bob hydref. Mae'n wych ar gyfer ychwanegu blas at brydau eraill ac mae'n gweithio'n dda i gydfynd gyda chigoedd oer, hamiau a chawsiau. Byddai cyfuniad sbeis piclo sylfaenol, fel y gofynnir amdano yn y rysáit, yn cynnwys: pupur du cyfan, hadau mwstard, ffon sinamon, hadau coriander, hadau ffenigl, aeron Allspice, naddion tsili coch a dail llawryf.
Cynhwysion:
1.8kg (4 pwys) o fêr, wedi'u plicio, tynnu'r hadau, eu torri'n ddarnau bach
4 winwnsyn, wedi'u torri'n ddarnau bach
3 afal, wedi'u plicio, eu craiddo a'u torri'n ddarnau bach
225g (1/2 pwys) syltanas neu resins
225g (1/2 pwys) dyddiadau wedi'u tyllu, wedi'u torri'n fras
600ml (2 1/2 cwpan) finegr brag
900g (2 pwys) o siwgr brown meddal
1 llwy de o halen
2 lwy fwrdd sinsir mâl
1 llwy de o hadau mwstard melyn
2 lwy fwrdd o sbeisys piclo cymysg, wedi'u cysylltu â darn o fwslin
Dull:
Cyfunwch y darnau pwmpen, nionod ac afalau mewn padell gadw fawr, ychwanegwch weddill y cynhwysion (gan gynnwys y bag o sbeisys) a'u cymysgu gyda'i gilydd, yna eu rhoi dros wres canolig. Dewch ag ef i fudferwi, yna gostyngwch y gwres a mudferwch yn ysgafn o 1½-2 awr, neu nes bod y cynwhysion wedi cymysgu'n dda ac wedi twchu.
Tynnwch y sosban oddi ar y gwres, gadewch iddo oeri ychydig cyn tynnu'r mwslin, gan wasgu'r hylif o'r cwd. Rhanwch y siytni rhwng jariau wedi'u sterileiddio gyda chaeadau atal finegr, gan eu llenwi o fewn 1cm/½ modfedd i'r top.
Sicrhewch fod yr ymylon yn lân, sgriwiwch y caeadau wedi'u sterileiddio a'u storio mewn lle oer am hyd at 12 mis. Unwaith y bydd ar agor, storiwch yn yr oergell a'i ddefnyddio o fewn mis.
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English Translation
This is my grandmother's recipe for a marrow and apple chutney that we used to make in huge batches every autumn. It's great for adding flavour to other dishes and works well to accompany cold meats, hams and cheeses. A basic pickling spice blend, as called for in the recipe would include: Whole black peppercorns, Mustard seeds, cinnamon stick, Coriander seed, fennel seeds, Allspice berries, Red chilli flakes and Bay leaves.
Ingredients:
1.8kg (4lb) marrows, peeled, seeds removed, chopped into small chunks
4 onions, chopped into small chunks
3 apples, peeled, cored and chopped into small chunks
225g (1/2 lb) sultanas or raisins
225g (1/2 lb) pitted dates, coarsely chopped
600ml (2 1/2 cups) malt vinegar
900g (2lb) soft brown sugar
1 tsp salt
2 tbsp ground ginger
1 tsp yellow mustard seeds
2 tbsp mixed pickling spices, secured in a piece of muslin
Method:
Combine the chopped marrow, onions and apples in a large preserving pan, add the remainder of the ingredients (including the bag of spices) and stir together, then place over a medium heat. Bring to a simmer, then reduce the heat and simmer gently from 1½–2 hours, or until the mixture is well blended and thick.
Take the pan off the heat, cool and remove the muslin, squeezing the liquid from the bag. Spoon the chutney into sterilised jars with vinegar-proof lids, filling them to within 1cm/½in of the top.
Ensure the rims are clean, screw on the sterilised lids and store in a cool place for up to 12 months. Once open, store in the fridge and use within one month.
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