I first had a parsnip based chutney a few years ago on one of my forays on holiday down to Cornwall. We bought it from one of the Cider Farms and although disappointed with the cider we bought back we didn't open the chutney until Christmas.
What a delight and revelation that chutney was, needless to say it was a mega jar and it got used up quickly. Under normal cicumstances I would have gone back and got some more but it has been sometime since we have been down to Cornwall and I have not therefore been able to restock.
I tend to buy unusual preserve recipes when I find them and put them up for Christmas and if I like them I look out for recipes that are similar so that I can do my own home cured version. It helps sort out what we actually like as well. Sometimes the recipes sound good on paper but when made don't necessarily have quite the flavour you want. Recipes with root vegetables such as parsnip and swede tend to be rarer but I have located this one which I think will be good as a chutney but also for adding into stew or casserole as well.
750g/1 1/2lb parsnips peeled and chopped
500g/1lb cooking apples peeled cored and chopped
250g/8 oz onions peeled sliced and chopped
600ml/1 pint cider vinegar
500g/1lb soft brown sugar
2 tsp freshly grated root ginger
1/2 teaspoon ground cloves
1 teaspoon ground allspice
Put the parsnips apples and onions into a large saucepan/preserving pan with the vinegar and bring to the boil. Reduce the heat and simmer until the onions are tender approximately 30 minutes
Remove from theat and add the sugar stirring until all dissolved
Add the ginger cloves and allspice return to th eheat and simmer gently until the mixture is thick and pulpy (the mixture will only thicken slightly as it cools).
Pot the chuntney in warm sterilised jars sealing immediately with vinegar proof tops.
Label when cold.
You can vary the recipe by using different sugar combinations and/or vinegar combinations - especially if you run out or don't have quite enough of the chosen ingredient.