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
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. Posted
by Cathy Harned.
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