Country Chutney
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 -- (ab...
Ingredients
- 11/4 lb parsnips
- 1lbapples (3 md.)
- 11" piece dried whole ginger
- 1tsp mustard seed
- 21/4 c cider vinegar
- 1cup dark brown sugar; packed
- 1cup dried currants (4 oz.)
- 1large pinch cayenne
Directions
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1 1/4 lb Parsnips 1 lb Apples (3 md.) -peeled, cored and sliced 1/2 lb Onions (2 md. abt
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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" piec
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packed 1 c Dried currants (4 oz.) -- lightly packed 1/2 c Pitted dates (4 oz.) -- finely cut 1/4 c Crystallized ginger
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packed -finely diced (abt
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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 generati
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It is less sweet than traditional chutneys
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most of its sweetness comes not from sugar, but from apples, dates, and parsnips
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I generally use Winesap apples but any well-flavored, crisp eating apple will do." Cook unpeeled parsnips 30 to 40 minutes in boiling water,