Country Chutney Recipe

Makes 7 cups

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.

Generally, Winesap apples are recommended but any well-flavored, crisp eating apple will do.

Ingredients:

  • 1 1/4 lb parsnips
  • 1 lb apples (3 md), peeled, cored and sliced
  • 1/2 lb onions (2 md, about 1 cup), peeled and chopped
  • 1/2 lb ripe tomatoes (2 md, about 1 cup), peeled and finely chopped
  • 1/2 tsp dried cracked ginger or 1 1" piece dried whole ginger
  • 1 tsp mustard seed
  • 2 1/4 cup cider vinegar
  • 1 cup dark brown sugar, packed
  • 1 cup dried currants (4 oz), lightly packed
  • 1/2 cup pitted dates (4 oz), finely cut
  • 1/4 cup crystallized ginger, packed, finely diced (abt 2 oz)
  • 1 tsp table salt
  • 1 large pinch cayenne

    • Instructions:

    1. 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.
    2. When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle.
    3. Peel and mash.
    4. 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.
    5. Place the mashed parsnips and apples in a wide 4-quart saucepan.
    6. 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.
    7. Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally.
    8. Add remaining ingredients and simmer 1 hour more, or until thick.
    9. Stir occasionally to prevent sticking. The chutney will darken considerably.
    10. Remove from heat and spoon at once into hot, sterilized half-pint or pint jars; seal.
    11. Store at least 1 month before opening.