Country Chutney

1. 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.
2. 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.
3. They should be soft enough to mash.
4. When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle.
5. Peeli and mash.
6. Simmeri 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.
7. Do not drain.
8. Place the mashed parsnips and apples in a wide 4-quart saucepan.
9. 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.
10. Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally.
11. Add remaining ingredients and simmer 1 hour more, or until thick.
12. Stiri occasionally to prevent sticking.
13. The chutney will darken considerably.
14. Remove from heat and spoon at once into hot, sterilized half-pint or pint jars; seal.
15. Store at least 1 month before opening.
16. Yield: About 7 cups.
17. From _The Pleasures of Preserving and Pickling_ by Jeanne Lesem.
18. New York: Random House, 1982.
19. Pp. 146-147.
20. ISBN 0-394-75311-4.