Parsnip, Cucumber and Garlic Chutney

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

There is a pleasant variety of textures among the vegetables in this chutney, which also uses whole garlic cloves. Store for six months, then eat with a smooth pâté, such as cabbage and coriander.


  • 900 g/2 lb parsnips
  • 2 cucumbers
  • 4 heads of garlic, peeled
  • 600 ml/1 pint/ cups cider vinegar
  • 1 teaspoon each cloves, mace, juniper berries, cumin and crushed coriander
  • 2 dried red chillies
  • 1 tablespoon tamarind
  • 2 tablespoons brown sugar
  • 2 teaspoons sea salt


    Peel the parsnips and cut into chunks. Coarsely cut the cucumbers without peeling them. Add the garlic to the parsnips and cucumbers. Cook the vegetables in a large saucepan with all the other ingredients for 30 minutes. Leave to cool before bottling.