Country Chutney

1 1/4 lb Parsnips
1 lb Apples (3 md.) peeled, cored and sliced
1/2 lb Onions (2 md., abt. 1 cup) peeled and chopped
1/2 lb Ripe tomatoes (2 md.) peeled and finely chopped - (about 1 cup)
1/2 ts Dried cracked ginger or
1 1" piece dried whole ginger
1 ts Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar; packed
1 c Dried currants (4 oz.) - lightly packed
1/2 c Pitted dates (4 oz.) - finely cut
1/4 c Crystallized ginger; packed finely diced (abt. 2 oz.)
1 ts Table salt
1 lg Pinch cayenne

Cook unpeeled parsnips 30 to 40 minutes in boiling water, to cover, in a saucepan or skillet wide enough to permit them to lie flat. They should be soft enough to mash. When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle. Peel and mash.

Simmer the apple slices with 1/2 cup water in a covered 1 1/2-quart saucepan for 12 to 15 minutes, or until soft enough to mash. Do not drain.

Place the mashed parsnips and apples in a wide 4-quart saucepan. Add onions and tomatoes; tie ginger and mustard seed loosely in a double thickness of dampened cheesecloth or place in a metal tea ball and add to the pan, along with vinegar. Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally.

Add remaining ingredients and simmer 1 hour more, or until thick. Stir occasionally to prevent sticking. The chutney will darken considerably. Remove from heat and spoon at once into hot, sterilized half-pint or pint jars; seal. Store at least 1 month before opening.

Yield: About 7 cups.

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