Name: Parsnip, Cucumber and Garlic Chutney
Prep time: 15 min
Total time: 15 min
Ingredients: 1 teaspoon each cloves, mace, juniper berries, cumin and crushed coriander; 600 ml/1 pint/2½ cups cider vinegar; 4 heads of garlic, peeled; 900 g/2 lb parsnips; 2 dried red chillies; 2 cucumbers; 2 teaspoons sea salt; 2 tablespoons brown sugar; 1 tablespoon tamarind

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

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.

Ingredients

900 g/2 lb parsnips
2 cucumbers
4

Side dish
Gluten-free
Vegan
Spicy

Method

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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Parsnip, Cucumber and Garlic Chutney

Ingredients

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