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July 2018

Preserving Recipes

Peanut butter Recipes

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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: 3.5 Rating 3.5
699 people have voted
Last Reviewed on 2018-07-21



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1 lb Unsalted butter,softened 1 1/3 c Sugar 3/4 ts Salt 3 lg Egg yolks 2 ts Vanilla 4 2/3 c All purpose flour In large bowl of a standing electric mi er beat together butter,sugar,and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well. Makes about 3 poundsdough, or enough for 2 of the following recipes in Gourmet, Dec. 95 ...

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