Parsnip, Cucumber and Garlic Chutney

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

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
Vegan
Gluten-free

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.