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Country Chutney Recipe - Cooking Index

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Country Chutney

Type: Vegetables
Serves: 1 people

Recipe Ingredients

1 1/4 lbs 567g / 20ozParsnips
1 lb 454g / 16ozApples - (3 md.), peeled, cored and sl
1/2 lb 227g / 8ozOnions - (2 md., abt. 1 cup)
  And chopped
1/2 lb 227g / 8ozRipe tomatoes - (2 md.), peeled and finely ch
  (about 1 cup)
1/2 teaspoon 2.5mlDried cracked ginger or
1   Dried whole ginger
1 teaspoon 5mlMustard seed
2 1/4 cups 533mlCider vinegar
1 cup 160g / 5.6ozDark brown sugar - packed
1 cup 62g / 2.2ozDried currants - (4 oz.), - lightly packed
1/2 cup 118mlPitted dates - (4 oz.), - finely cut
1/4 cup 59mlCrystallized ginger - packed
  Diced - (abt. 2 oz.)
1 teaspoon 5mlTable salt
1 teaspoon 5mlPinch cayenne (large)

Recipe Instructions

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

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