Description
Persimmon Chutney might sound exotic but is easy to make. Learn how to put your own twist, with spices, on this unique recipe.
Ingredients
Scale
- 2 large onions, peeled and finely chopped
- 5cm (2in) fresh ginger root, grated
- 2 green chillies, washed, deseeded and sliced
- 2 cinnamon sticks
- 10ml (2 tsp) ground cloves
- 300g (2 cups) raisins or sultanas
- 750ml (3 cups) apple cider vinegar
- 300g (1 1/2 cup) brown sugar
- 2 lemons, juice and zest
- 2 oranges, juice and zest
- 2 apples, peeled, cored and chopped
- 10 Spanish Persimon®, peeled and chopped
Instructions
- Place all the ingredients, except the persimmon, in a large saucepan.
- Turn up the heat until it reaches a slow simmer.
- Continue to cook for 30 minutes.
- Tip in the persimmon, stir and cook for 15 minutes, or until tender.
- Using a jam funnel, store the chutney in sterilised jars and seal.
- Enjoy with crackers and blue cheese!
Notes
- For some extra tartness, use Granny Smith apples.
- The sauce needs to be noticeably thickened before you add the persimmon. If it’s still on the runny side, you can either proceed to cook it further, or make a cornflour slurry with the sauce and 15ml (1 tbsp) of cornflour. Incorporate it slowly into the chutney, then proceed to cook the persimmon in it.
- I used 200ml (7fl oz) glass jars to store the chutney in, which amounted to roughly 15 jars. Perfect Christmas gifts!
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Preserves
- Method: Boil
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 502
- Sugar: 79.7 g
- Sodium: 215.5 mg
- Fat: 3.5 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 111.5 g
- Fiber: 9.7 g
- Protein: 4.9 g
- Cholesterol: 7.2 mg