Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


September 2018

Preserving Recipes

Apple Cake Recipes

Washington Apple Cake

Washington Apple Cake Recipe
3 Eggs 2 c Sugar 1 c Cooking oil 2 c All purpose flour 2 ts Cinnamon 1 ts Baking soda 1/2...

read more

Country Chutney Recipe

Country Chutney recipe and other preserving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Country Chutney recipe  PDF

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.

Country Chutney recipe and other preserving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
107 people have voted
Last Reviewed on 2018-09-25

Tuesday, Sep 25 2018 Download & Print Country Chutney recipe  PDF   Preserving recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Veggie Burgers 1

New Cooking Recipes

Spaghetti with Bacon Egg
Spaghetti with Bacon Egg Recipe

G Granaroli BRG76A 1/2 lb Bacon 4 Eggs beaten 1/2 c White wine 3 tb Unsalted butter Pepper to taste 12 oz Thin spaghetti 1/2 c Grated Italian cheese Cook bacon until lightly crisp. Drain and reserve 2 tbls drippings. Coarsly chop bacon and leave on the side. Melt butter in bacon drippings, add wine and pepper and simmer 5 min. Cook spaghetti according to directions. Add bacon to butter wine mi ture. The ne t step must be done quickly so the eggs will cook from the heat of the pasta. Drain pasta, well. Toss pasta with bacon sauce and beaten eggs. Mi with 1/2 the g...

Cooking Magazines: Easy Pasta Recipes » September 2018   Easy Pasta recipes RSS   New

Dish Of The Day

Justin Wilson's Tuna Salad

Justin Wilson's Tuna Salad Recipe
3 Eggs, hard boiled, chopped 2 tb Mayonnaise 2 tb Dill relish (heaping) 1 ts Louisiana hot sauce ...
read more

Category: » Dinner Recipes

View more dishes