INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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