Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/2 ts Dried cracked ginger or 1" piece dried whole ginger
1 t 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 t Table salt
1 Pinch cayenne |
Preparation:
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. |
