Country Chutney Recipe - Cooking Index
Country Chutney Recipe - Cooking Index
| 1 1/4 lbs | 567g / 20oz | Parsnips |
| 1 lb | 454g / 16oz | Apples - (3 md.), peeled, cored and sl |
| 1/2 lb | 227g / 8oz | Onions - (2 md., abt. 1 cup) |
| And chopped | ||
| 1/2 lb | 227g / 8oz | Ripe tomatoes - (2 md.), peeled and finely ch |
| (about 1 cup) | ||
| 1/2 teaspoon | 2.5ml | Dried cracked ginger or |
| 1 | Dried whole ginger | |
| 1 teaspoon | 5ml | Mustard seed |
| 2 1/4 cups | 533ml | Cider vinegar |
| 1 cup | 160g / 5.6oz | Dark brown sugar - packed |
| 1 cup | 62g / 2.2oz | Dried currants - (4 oz.), - lightly packed |
| 1/2 cup | 118ml | Pitted dates - (4 oz.), - finely cut |
| 1/4 cup | 59ml | Crystallized ginger - packed |
| Diced - (abt. 2 oz.) | ||
| 1 teaspoon | 5ml | Table salt |
| 1 teaspoon | 5ml | Pinch cayenne (large) |
The author writes: "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." 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 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.
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.
Source:
Cooking Light, Sept 1994, page 85
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.