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. 177
peeled, cored and sliced
peeled and chopped
peeled and finely chopped, 1/2 ts dried cracked ginger or
dried cracked , or one 1" piece dried whole ginger
apple cider vinegar
dried, lightly packed
pitted, finely cut
crystallized ginger (candied)
packed, finely diced
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.