Turnip Chutney

Preparation info
  • Yields about

    5 lb

    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 2 lb. turnips
  • 1 lb. apples
  • 1 lb.


Wash the turnips, quarter and cook in boiling water until soft. Drain and mash well. Peel, core and chop the apples and peel and chop the onions. Mix turmeric and mustard with a little of the vinegar. Put all the ingredients into a preserving pan and simmer gently until thick, about 1 hour. Pour into hot sterilized jars and seal.