*  Exported from  MasterCook  *
                              COUNTRY CHUTNEY
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning                          Fruits
                 Relishes                         Vegetables
   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
                         -- (about 1 cup)
      1/2   ts           Dried cracked ginger or
    1                    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       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
   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
   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
   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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