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).
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.