Persimmon Chutney

I used a mix of soft and firm fruit so that the soft would melt down into a mush and the firm would retain shape in the finished product. When choosing persimmons, don’t worry too much about black marks on the skin. These don’t affect the flesh. I use non-stringent Fuyu persimmons.

This chutney will work well with chicken pie, a curry, cold meats, or in a slabby cheese sandwich. The quantity will yield three small jars.

6 Fuyu persimmons
1 apple, peeled and chopped
2 small red onions, finely chopped
2 cloves garlic, finely chopped
1 1/4 cups white vinegar
12 dried apricots, chopped
3/4 cup brown sugar
1/2 teaspoon salt
1/4 cup lemon juice
zest of 1 lemon
2 tablespoons finely chopped fresh ginger
2 small red chillies, deseeded and sliced finely
1/2 teaspoon crushed cardamom seeds (smash in mortar)
1 teaspoon brown mustard seeds
2 cloves

Place all ingredients except the persimmons in a large pot. Bring to the boil then simmer for 25 minutes.

Meanwhile peel the persimmons, removing any seeds - some may not have any. Chop, but not too finely. Add to the vinegar mixture, bring back to the boil and simmer for a further 20-25 minutes, stirring occasionally.  If the mixture is still fairly liquid, cook some more. You want a thick porridge-like consistency without any free liquid floating on top. Bottle immediately in sterilised jars and screw down lids. Let mature for a few days to give the flavours time to mingle and soften. Refrigerate once opened.