Persimmon Chutney might sound exotic but is easy to make. Learn how to put your own twist, with spices, on this unique recipe.
- 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 (1½ 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
- 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 25 minutes.
- Tip in the persimmon, stir and cook for 5 minutes or until tender.
- Using a jam funnel, store the chutney in sterilised jars and seal.
- Enjoy with crackers and blue cheese!
- 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!
- Category: Preserves
- Method: Boil
- Cuisine: Indian
Keywords: persimmon chutney, sharon fruit chutney recipe, homemade edible christmas gifts, chutney recipe