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Country Chutney

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      Title: COUNTRY CHUTNEY
 Categories: Canning, Fruits, Harned 1994, Relishes, Vegetables
      Yield: 1 Batch
 
  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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