An old-fashioned chutney that is particularly good with all cold meats.
Ingredients for Turnip Chutney:
- 2 lb (900 g) turnips
- 1 lb (450 g) apples
- 1 lb (450 g) onions
- 8 oz (225 g) sultanas or dates
- 8 oz (225 g) sugar
- ½ oz (14 g) turmeric
- 1 teaspoon dry mustard
- 1 oz (28 g) salt
- Pinch cayenne or black pepper
- 1 pint (570 ml) vinegar
Method for Turnip Chutney:
- Peel and chop the turnips. Cook in gently boiling water until tender. Drain and mash and then put in a clean pan.
- Peel, core and chop the apples. Peel and chop the onions. If using dates, stone and chop them.
- Add the apples, onions, sultanas or dates and sugar to the pan and stir well.
- Mix the turmeric, mustard, salt and pepper together with a little of the vinegar, add to the pan and mix well.
- Add the remainder of the vinegar and bring to the boil, stirring occasionally.
- Cook gently until thick.
- Pot into hot sterilised jars and seal.
Ready for use in 4-6 weeks but even better if left a bit longer!
Makes about 4 lb (1.8 kg) of Turnip Chutney.
General Chutney Making Information
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...