Once upon a time, there was a woman with a child, the child had read ‘The Enormous Turnip’ and wanted, very much, to grow turnips of her own. The woman, without thinking, agreed to this. Now here is the tale of what they did with ALL THOSE DARN TURNIPS!
We picked turnips, quite a lot of turnips, but really, only about half of the turnips from the plot. We have way more to go!
So, the question is; what do you do with a bounty of turnips that no-one wants to eat?! My first thought was jars, lots and lots of jars. This recipe actually started out as a nicely spiced turnip jam (I know, what the hell?! I was giving the turnips way too much credit there), but of course, it tasted quite a lot like jam, with turnips in it – not ideal! So, I fiddled about with it, until it became… wait for it… TURNIP CHUTNEY! (stick with me).
Whilst it isn’t something you’d expect to find on a fancy restaurant menu, it is actually pretty tasty. So, if like me, you have foolishly ended up with an enormous supply of turnips – give this a go!
Spiced Turnip Chutney:
(Makes 3(ish) jars)
- 1kg turnips
- 400ml water
- 100ml apple juice
- juice and zest of 2 lemons
- 10tbsp cider vinegar
- 1/2tsp cinnamon
- 1/2tsp ground ginger
- 1/2 tsp nutmeg
- 10 cloves, crushed
- 1tsp dried chilli flakes
- 500g white sugar
- 1tsp salt
- 1tsp pepper
- Peel and chop the turnips into around a 1-2cm dice.
- Pop the turnips in a pan with the water, apple juice, lemon juice, spices and salt & pepper.
- Bring up to a boil and simmer until the turnip is tender (approx 20-30mins).
- Mash the mix, trying to not leave too many big chunks of turnip – unless you really like the flavour of turnip, in which case, leave it chunky!
- Add sugar and stir until dissolved.
- Add in the vinegar and bring to boil. Allow to simmer for a good hour or so until the mix resembles a lovely thick chutney that thickens when it cools (chuck a bit on a plate and see if it looks like chutney after a minute or so!)
- Taste it to make sure you are happy with the balance of sweet, sharp and spice – feel free to fiddle about with it.
- Pour in to hot, sterilised* jars whilst still hot and seal immediately.
I found that this chutney was perhaps a little too sweet, probably from where it actually started out as a jam, but I think it will go really well with a mega aged, sharp cheddar and some oatcakes.
You know, if you find that you still can’t stick the taste of turnips, even when disguised with sugar, vinegar and spices, well, you’ve just made yourself a stack of lovely homemade Christmas presents to give to your inlaws! 😉
Go and give it a go and let me know what you think! My next batch of turnips are going to be pickled, so there will be another recipe coming up soon!
*There are heaps of ways to sterilise jars – just drop it in to a search engine & you’ll get loads of different methods. I personally just wash in hot soapy water and bung them in a very low oven for about 20mins.