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.
Yield
1 batchPrep
30 minCook
105 minReady
1 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
parsnips
|
|
| 1 | pound |
apples
peeled, cored and sliced |
|
| ½ | pound |
onions
peeled and chopped |
|
| ½ | pound |
tomatoes
peeled and finely chopped, 1/2 ts dried cracked ginger or |
|
| ½ | teaspoons |
ginger
dried cracked , or one 1" piece dried whole ginger |
|
| 1 | teaspoon |
mustard seeds
|
|
| 2 ¼ | cups |
apple cider vinegar
|
|
| 1 | cup |
brown sugar
dark, packed |
*
|
| 1 | cup |
currants
dried, lightly packed |
|
| ½ | cup |
dates
pitted, finely cut |
|
| ¼ | cup |
crystallized ginger (candied)
packed, finely diced |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | large pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
parsnips
|
|
| 453.6 | g |
apples
peeled, cored and sliced |
|
| 226.8 | g |
onions
peeled and chopped |
|
| 226.8 | g |
tomatoes
peeled and finely chopped, 1/2 ts dried cracked ginger or |
|
| 2.5 | ml |
ginger
dried cracked , or one 1" piece dried whole ginger |
|
| 5 | ml |
mustard seeds
|
|
| 532 | ml |
apple cider vinegar
|
|
| 237 | ml |
brown sugar
dark, packed |
*
|
| 237 | ml |
currants
dried, lightly packed |
|
| 118 | ml |
dates
pitted, finely cut |
|
| 59 | ml |
crystallized ginger (candied)
packed, finely diced |
*
|
| 5 | ml |
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 ½ cup water in a covered 1½-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.
