Country Chutney

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.

1 minutes Prep: 30 minutes Cook: 105 minutes

298 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

1 1/4	pounds	parsnips
1	pound	apples	peeled, cored and sliced
1/2	pound	onions	peeled and chopped
1/2	pound	tomato	peeled and finely chopped, 1/2 ts dried cracked ginger or
1/2	teaspoons	ginger	dried cracked , or one 1" piece dried whole ginger
1	teaspoon	mustard seed
2 1/4	cups	cider vinegar
1	cup	brown sugar	dark, packed
1	cup	currants	dried, lightly packed
1/2	cup	dates	pitted, finely cut
1/4	cup	candied ginger	packed, finely diced
1	teaspoon	salt
1	large pinch	cayenne pepper

Directions

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.

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Nutrition Facts

Serving Size 556g

Amount per Serving

Calories 298 4% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 617mg	26%
Total Carbohydrate 69.0g	23%
Dietary Fiber 10.0g	40%
Sugars 37.0g
Protein 4.0g	9%

Vitamin A	12%		Vitamin C	142%
Calcium	11%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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