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.

28 oz Dried figs (used both

-homemade and commercial) 5 c ;Water

1/2 c Fresh lemon juice

3 c Sugar

Seeds from juiced lemons 1 ts Ground cardamom

1 tb Dark rum

Place figs in 4 qt pot.
Add all water, cover pot, bring to a
boil and remove pot from heat.
Let the pot of figs sit for at least
an hour to plump them.
Remove figs from the dark water with a
slotted spoon.
Reserve the water.
Cut stems off figs with scissors
and chop figs medium coarse by hand or in a processor.
Add lemon
juice and sugar to the fig water.
Set water to a second boil, then
reduce heat and let simmer for 5-10 minutes.
Tie up seeds into a
cheesecloth bundle and drop in fig water.
Drop the chopped figs
into the fig water.
Bring fig jam to another boil, then let simmer
for 15-20 minutes.
Jam should be slightly thickened.
Remove from
heat.
Take out the cheesecloth bag.
Stir in the rum and cardamom
well.
Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″
headspace.
Seal jars according to manufacturer’s instructions.
Process jars for 15 minutes in a boiling water bath.
Yield: About 4
pints.

14 lb Small green cherry tomatoes

4 Garlic cloves

4 Celery stalks

4 Hot red peppers

4 Heads dill

1 qt ;Water

1/2 c Pickling salt

2 qt White vinegar

Pack 3 1/2 lbs.
cherry tomatoes in hot quart jars.
To each
quart, add a garlic clove, a celery stalk, a hot red pepper, and a
head of dill.
Combine water, pickling salt and vinegar.
Boil.
Fill
jars to 1/2″ from top.
Process 10 minutes in boiling water bath.
From Maggie Hennessey in _A Taste of West Virginia: A Book of
Favorite Recipes_.
Leawood, KS: Circulation Service, Inc., 1991.
Pp.
10-11.
Posted by Cathy Harned.

4 qt Tender hearts of palm

2 tb Salt

1 qt ;Cold water

1 oz Mustard seed

1 1/4 oz Dry mustard

3 c Granulated sugar

2 tb Turmeric

1 1/2 c Flour

Red pepper; to taste 2 qt Cider vinegar

1 Lemon; juice and rind of

Be sure that all tough fiber is trimmed from heart of palm.
Cut
the tender white portion of heart into small strips.
Place these
strips to soak in salted water.
Let sit in a cool place for two
days.
On the morning of the third day, pour off all salt water,
wash palm pieces well in clear water and drain.
Mix the mustard
seed, mustard, sugar, turmeric, flour, red pepper and vinegar.
Boil
slowly, stirring with a wooden spoon.
Add the juice of a lemon and
the rind, sliced into tiny slivers.
Cook 10 minutes.
Add the pieces
of palm, bring to a boil, and boil 2 minutes.
Fill hot, sterilized
pint jars with the pickles and seal while hot.
From _Our Best
Recipes_ by Lena E.
Sturges, Food Editor.
Birmingham, AL: Oxmoor
House, Inc., 1970.
Pg.
184.
Library of Congress Catalog Number
70-140493.

1/2 c Dried tamarind pulp; packed

-or- 1/2 c Fresh lime juice; strained

+ 1/2 cup water 2 1/2 c ;Water

3 lb Mangoes*

1 c Onions; in 1/4″ dice

1 c Golden raisins

1 c Dried currants

4 tb Fresh ginger; minced

– or more to taste 3 lg Garlic cloves; minced fine

1 Lemon; grated zest of

2 c Light brown sugar; packed

3/4 c Sugar

2 tb Mustard seed

1 tb Salt

2 ts Dried red pepper; crushed*

2 ts Ground cinnamon

1/2 ts Turmeric

1/4 ts Ground cloves

1/4 ts Cayenne pepper

– or more to taste 1 1/2 c Distilled white vinegar

*Mangoes can be unripe, half-ripe or part unripe and part ripe.
Using part or all almost-ripe fruit will yield a chutney with a
softer texture.
If you like jammy chutney, cut the fruit into small
bits; for a chunky product, use 1/2″ or larger cubes and stop
cooking the mixture as soon as the fruit pieces are translucent.
**In place of the crushed dried red pepper, can substitute 2 dried
hot peppers (each 2 1/2 to 3″ long) which have been seeded and
crumbled, or 1 tb.
finely minced red or green fresh hot peppers.
Increase any of these if you are sure you want a hotter chutney.
Crumble tamarind into a small bowl and stir in 1 1/2 cups of the
water; let tamarind soak for at least an hour, meanwhile preparing
the remaining ingredients.
Or substitute the fresh lime juice plus
1/2 cup of water at this point.
Peel and dice the mangoes, cutting
them into small pieces for a jamlike chutney, into 1/2″ or larger
dice for a chunky mixture.
Place the pieces in a preserving pan.
Add the onions, raisins, currants, ginger, garlic, lemon zest,
brown and granulated sugars, mustard seed, salt, crushed hot red
pepper, cinnamon, turmeric, cloves, ground red pepper, white
vinegar and the remaining 1 cup water; stir the mixture and let it
rest until the tamarind “juice” is ready, or for up to several
hours, if that is convenient.
When the tamarind pulp is very soft,
strain the liquid through a sieve, pressing it to remove all
possible liquid and any pulp that will pass through.
Discard the
pulp remaining in the sieve.
Add the liquid to the chutney mixture.
Set the pan over medium heat and bring the ingredients to a boil.
Lower the heat so the mixture simmers and cook it, uncovered,
stirring often, until the mango and onion pieces are translucent
and the chutney has thickened to the consistency of preserves, 1 to
2 hours depending on the firmness of the fruit.
(The chutney will
thicken further in the jar, so don’t reduce it too much.) If the
chutney threatens to stick before the mango pieces are translucent,
add a little water.
Remove chutney from the heat, cool a sample,
and taste it for tartness, sweetness, and degree of hotness.
(The
overall flavor is elusive at this point, but these factors can be
judged.) If you wish, add a little more vinegar, sugar or ground
hot red pepper.
Reheat the chutney to boiling and ladle it into
hot, clean pint or half-pint canning jars, leaving 1/4″ of
headspace.
Seal the jars; process for 15 minutes (for either size
jar) in a boiling-water bath.
Cool, label, and store the jars for a
least a month so that its many flavors can blend and balance.
This
will keep for at least a year in a cool pantry.
Yield: 6 to 7 cups.
From _Fancy Pantry_ by Helen Witty.
New York: Workman Publishing
Company, Inc., 1986.
Pp.
56-58.
ISBN 0-89480-037-X.
Typed for you
by Cathy Harned.

1/2 c Dried tamarind pulp; packed

-or- 1/2 c Fresh lime juice; strained

+ 1/2 cup water 2 1/2 c ;Water

3 lb Mangoes*

1 c Onions; in 1/4″ dice

1 c Golden raisins

1 c Dried currants

4 tb Fresh ginger; minced

– or more to taste 3 lg Garlic cloves; minced fine

1 Lemon; grated zest of

2 c Light brown sugar; packed

3/4 c Sugar

2 tb Mustard seed

1 tb Salt

2 ts Dried red pepper; crushed*

2 ts Ground cinnamon

1/2 ts Turmeric

1/4 ts Ground cloves

1/4 ts Cayenne pepper

– or more to taste 1 1/2 c Distilled white vinegar

*Mangoes can be unripe, half-ripe or part unripe and part ripe.
Using part or all almost-ripe fruit will yield a chutney with a
softer texture.
If you like jammy chutney, cut the fruit into small
bits; for a chunky product, use 1/2″ or larger cubes and stop
cooking the mixture as soon as the fruit pieces are translucent.
**In place of the crushed dried red pepper, can substitute 2 dried
hot peppers (each 2 1/2 to 3″ long) which have been seeded and
crumbled, or 1 tb.
finely minced red or green fresh hot peppers.
Increase any of these if you are sure you want a hotter chutney.
Crumble tamarind into a small bowl and stir in 1 1/2 cups of the
water; let tamarind soak for at least an hour, meanwhile preparing
the remaining ingredients.
Or substitute the fresh lime juice plus
1/2 cup of water at this point.

Peel and dice the mangoes, cutting them into small pieces for a
jamlike chutney, into 1/2″ or larger dice for a chunky mixture.
Place the pieces in a preserving pan.
Add the onions, raisins,
currants, ginger, garlic, lemon zest, brown and granulated sugars,
mustard seed, salt, crushed hot red pepper, cinnamon, turmeric,
cloves, ground red pepper, white vinegar and the remaining 1 cup
water; stir the mixture and let it rest until the tamarind “juice”
is ready, or for up to several hours, if that is convenient.
When
the tamarind pulp is very soft, strain the liquid through a sieve,
pressing it to remove all possible liquid and any pulp that will
pass through.
Discard the pulp remaining in the sieve.
Add the
liquid to the chutney mixture.
Set the pan over medium heat and
bring the ingredients to a boil.
Lower the heat so the mixture
simmers and cook it, uncovered, stirring often, until the mango and
onion pieces are translucent and the chutney has thickened to the
consistency of preserves, 1 to 2 hours depending on the firmness of
the fruit.
(The chutney will thicken further in the jar, so don’t
reduce it too much.) If the chutney threatens to stick before the
mango pieces are translucent, add a little water.
Remove chutney
from the heat, cool a sample, and taste it for tartness, sweetness,
and degree of hotness.
(The overall flavor is elusive at this
point, but these factors can be judged.) If you wish, add a little
more vinegar, sugar or ground hot red pepper.
Reheat the chutney to
boiling and ladle it into hot, clean pint or half-pint canning
jars, leaving 1/4″ of headspace.
Seal the jars; process for 15
minutes (for either size jar) in a boiling-water bath.
Cool, label,
and store the jars for a least a month so that its many flavors can
blend and balance.
This will keep for at least a year in a cool
pantry.
Yield: 6 to 7 cups.
From _Fancy Pantry_ by Helen Witty.
New
York: Workman Publishing Company, Inc., 1986.
Pp.
56-58.
ISBN
0-89480-037-X.
Typed for you by Cathy Harned.