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
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.
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