Easy
15 min
Published 1986
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.
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.
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