Turnip Chutney Recipe

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:

1. Peel and chop the turnips. Cook in gently boiling water until tender. Drain and mash and then put in a clean pan.
2. Peel, core and chop the apples. Peel and chop the onions. If using dates, stone and chop them.
3. Add the apples, onions, sultanas or dates and sugar to the pan and stir well.
4. Mix the turmeric, mustard, salt and pepper together with a little of the vinegar, add to the pan and mix well.
5. Add the remainder of the vinegar and bring to the boil, stirring occasionally.
6. Cook gently until thick.
7. 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.

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