|
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.
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.
|



6 Fuyu persimmons