Country Chutney

Title:
Country Chutney

Yield:
1 Batch

Categories:
Canning,
Fruits,
Relishes,
Vegetables




Ingredients:





 1 1/4 lb Parsnips


     1 lb Apples (3 md.)


          -peeled, cored and sliced


   1/2 lb Onions (2 md., abt. 1 cup)


          -peeled and chopped


   1/2 lb Ripe tomatoes (2 md.)


          -peeled and finely chopped


          -- (about 1 cup)


   1/2 ts Dried cracked ginger or


     1    1" piece dried whole ginger


     1 ts Mustard seed


 2 1/4 c  Cider vinegar


     1 c  Dark brown sugar; packed


     1 c  Dried currants (4 oz.)


          -- lightly packed


   1/2 c  Pitted dates (4 oz.)


          -- finely cut


   1/4 c  Crystallized ginger; packed


          -finely diced (abt. 2 oz.)


     1 ts Table salt


     1 lg Pinch cayenne






 The author writes: "This relish is based on a prize-winning English recipe


 of more than a generation ago. It is less sweet than traditional chutneys;


 most of its sweetness comes not from sugar, but from apples, dates, and


 parsnips.  I generally use Winesap apples but any well-flavored, crisp


 eating apple will do."


 


 Cook unpeeled parsnips 30 to 40 minutes in boiling water, to cover, in a


 saucepan or skillet wide enough to permit them to lie flat. They should be


 soft enough to mash. When the parsnips can be pierced easily with a fork,


 drain and cover with cold water until cool enough to handle. Peel and mash.


 


 Simmer the apple slices with 1/2 cup water  in a covered 1 1/2-quart


 saucepan for 12 to 15 minutes, or until soft enough to mash. Do not drain.


 


 Place the mashed parsnips and apples in a wide 4-quart saucepan. Add onions


 and tomatoes; tie ginger and mustard seed loosely in a double thickness of


 dampened cheesecloth or place in a metal tea ball and add to the pan, along


 with vinegar.  Bring to boil over medium heat and simmer slowly 1 hour,


 stirring occasionally.


 


 Add remaining ingredients and simmer 1 hour more, or until thick. Stir


 occasionally to prevent sticking. The chutney will darken considerably.


 Remove from heat and spoon at once into hot, sterilized half-pint or pint


 jars; seal.  Store at least 1 month before opening.


 


 Yield: About 7 cups.


 


 From _The Pleasures of Preserving and Pickling_ by Jeanne Lesem. New York:


 Random House, 1982.  Pp. 146-147. ISBN 0-394-75311-4. Posted by Cathy


 Harned.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini