Country Chutney
By: Kitch-N-Chik
Published: Thursday, February 11, 2010 - 8:35pm

Ingredients




1 pound Parsnips
1 pound Apples (3 md.) peeled, cored and sliced
1 pound Onions (2 md., abt. 1 cup) peeled and chopped
1 pound Ripe tomatoes (2 md.) peeled and finely chopped (abou
1 teaspoon Dried cracked ginger or
1 1" piece dried whole ginger
1 teaspoon Mustard seed
1 cup Cider vinegar
1 cup Dark brown sugar, packed
1 cup Dried currants (4 oz.) lightly packed
1 cup Pitted dates (4 oz.) finely cut
1 cup Crystallized ginger, packed finely diced (abt. 2 oz.)
1 teaspoon Table salt
1 lrg Pinch cayenne

Preparation

1 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." 2 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. 3 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. 4 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. 5 Add remaining ingredients and simmer 1 hour more, or until thick. Stir occasionally to prevent sticking. The chutney will darken considerably. 6 Remove from heat and spoon at once into hot, sterilized half-pint or pint jars; seal. Store at least 1 month before opening. 7 Yield: About 7 cups.