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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.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 556g (19.6 oz)
Amount per Serving
Calories 2984% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 617mg 26%
Total Carbohydrate 23g 23%
Dietary Fiber 10g 40%
Sugars g
Protein 9g
Vitamin A 12% Vitamin C 142%
Calcium 11% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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