Parsnip & pear chutney
Ingredients
500 grams parsnips, peeled and diced into 1cm pieces
500 grams pears, peeled, cored and diced into 1cm pieces
1 granny smith apple, peeled, cored and diced into 1cm pieces
2 large red onions, diced
3 large tomatoes, diced
1 cup dates, roughly chopped
2 cups brown sugar
1/4 tsp cayenne pepper
1/2 tsp ground ginger
4 peppercorns, crushed
450 ml cider vinegar
Method
Put all the ingredients into a large pot and bring to the boil slowly, stirring to dissolve sugar. Reduce the heat and simmer gently, uncovered for about 2 hours. Stir frequently towards the end of the cooking time.
When you can draw a wooden spoon across the base of the pot and it leaves a trail then the chutney is ready.
Using a jug pour the chutney into sterilized jars.
