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Parsnip, Cucumber and Garlic Chutney
- Difficulty
Easy
- Ready in
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.
Ingredients
900 g 2 lb 2 4
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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