The best persimmon chutney
Posted in Blog, Chutney/ Pickle/ Relish, Recipes on 15. Jun, 2010
If you’re never quite sure what to do with all the persimmons around at the moment other than peeling them and eating them then try this very easy but very delicious chutney.
And here’s the recipe… (courtesy of James Broad, Cuisine Concepts).
Persimmon chutney
2 kilograms ripe persimmon, peeled, stones removed and roughly chopped.
2 large onions finely diced
2 cloves crushed garlic
1 tablespoon salt
2 cups white sugar
1 teaspoon cayenne pepper (optional)
2 cups white vinegar
1 cup lemon juice
4 teaspoon mixed spice
Place all the ingredients together in a saucepan. Bring to the boil.
Cook, stirring occasionally till the liquid is almost all gone, and the fruit is very soft and mushy.
Allow to cool then bottle.
We are a FREE magazine celebrating fresh local flavour in the BOP & Waikato. We write, cook, photograph and talk food pretty much constantly. If you would like to view issues of Nourish and/or receive Nourish recipes, news & tips then enter your email address below and click the 'view nourish' button
Curious how much this recipe makes. Also, what is “mixed spice”? Coming from the states, perhaps we call it something different.
Hi Anna,
This mix makes about 3 good sized jars, hope that helps! It is very yummy. Mixed spice is a a ground mix of cloves, coriander, nutmeg, cinnamon, I am sure there would be an equivalent in the US. Many thanks for your comment!
Sheryl
Hi Sheryl, thank you very much for this recipe. I adjusted it a bit (added 1 cup each of lemon juice and vinegar), but found that even a bit runny, so will reduce the liquid by 1/2 c next time. I suppose it depends on the ripeness of the fruit? Here’s my recipe, by the way: http://rubyinthedustdolls.blogspot.co.nz/2012/07/best-lunch-ever.html