📖 Instructions

1. First things first, wash and peel those parsnips. Chop them into roughly 1-inch pieces. Don't worry about being super precise; rustic is best, right?
2. Now for the apples! Wash, core and chop 'em into similar sized pieces to the parsnips. I prefer using Honeycrisp or Braeburn apples, but any kind that's on the sweeter side should work great. And don't forget to taste-test a small bite before we begin!
3. Peel and finely grate that ginger. Get some serious zest going! A good amount of ginger will really make this chutney sing. But if you're a bit ginger shy you can use less, no judgement here.
4. In a large saucepan, combine the chopped parsnips, apples, and grated ginger. Add the sugar, vinegar, and a pinch of salt. Give it a good stir. Make sure the salt is well distributed; we don't want any salty surprises in the end!
5. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. You want it to cook down nicely but not to burn so watch it closely. It'll start to soften and release its natural juices.
6. Once it simmers, reduce the heat to low and let it gently cook for about 30-40 minutes or so. Stir frequently. You'll notice the chutney thickening as the liquid evaporates and the fruit starts to break down; it's a beautiful thing to behold. Oh and don't forget the glorious aroma which fills the room. Yum.
7. After 30-40 minutes, taste the chutney and adjust the sweetness or tang as needed. If it’s a bit too tart add a little more sugar; if it’s too sweet add a splash more vinegar. We're aiming for that perfect balance of sweet, tart, and spicy.
8. Once you’re happy with the flavor, let the chutney cool slightly, then use an immersion blender (or a regular blender in batches) to blend it to your desired consistency. I prefer a little bit of texture, but it’s your chutney so you make the rules!
9. Carefully ladle the chutney into your sterilized jars. Leave about half an inch of space at the top for expansion. Wipe the rims of the jars clean, and tightly seal the lids.
10. Now comes the fun part: you get to admire your hard work! Give each jar a firm shake to redistribute the goodness. Then store in the fridge and wait at least a week before indulging. Patience, my friend, patience is key!