Side Pannel
Country Chutney
Country Chutney
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Canning, Fruit
Ingredients List
- 1 1/4 lb Parsnips
- 1 lb Apples (3 md.)
- -peeled, cored and sliced
- 1/2 lb Onions (2 md., abt. 1 cup)
- -peeled and chopped
- 1/2 lb Ripe tomatoes (2 md.)
- -peeled and finely chopped
- -- (about 1 cup)
- 1/2 ts Dried cracked ginger or
- 1 1" piece dried whole ginger
- 1 ts Mustard seed
- 2 1/4 c Cider vinegar
- 1 c Dark brown sugar; packed
- 1 c Dried currants (4 oz.)
- -- lightly packed
- 1/2 c Pitted dates (4 oz.)
- -- finely cut
- 1/4 c Crystallized ginger; packed
- -finely diced (abt. 2 oz.)
- 1 ts Table salt
- 1 lg Pinch cayenne
Directions
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.
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.
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