Persimmon Chutney

To enjoy persimmon year round, make the most of an ample harvest and preserve a batch of persimmon chutney.

Like all homemade chutneys, of which I am becoming a connoisseur, making chutneys take a few hours out of your day. You needn’t have to slave over the stove top for all this time, but you will need to be at hand to open a few windows to let some strong aromas vacate the kitchen, give the batch the odd stir and prepare your glass jars.

I highly respect the late Digby Law and happen to have a wonderful recipe book of his, however, as we all need to do from time to time, is adapt recipes. This I did! Persimmon is a delightful fruit, often referred to as ‘astringent’ depending on the variety, but all the same can produce a subtle flavour once simmered down into a chutney.  So, not one to be afraid of a bit of heat, I added a decent dollop of cayenne pepper to this recipe. Plus, as I have my own interests at heart, ensured it was gluten free with the assistance of a white vinegar.

This is a ‘skin on’ recipe. There’s no need to waste the skin if it’s in good condition. In saying that, beneath the sepal (the flowery top) can house a range of creepy-crawlies, so please cut the top off and discard, and dig out any browning or black fruit matter. Through experience, even with fruit plucked straight from the tree,  I’ve encountered slaters and the odd centipede! You won’t necessarily expect to get this from bought produce – although they may have been through a chemical wash of sorts beforehand, so bear that in mind.

The beauty of organic home-grown fruit is you deal with all the little surprises that may come your way!  If the skin is discoloured, just chop that slither out. Simple.

Concoct your own delicious spice bag. There is no hard and fast rules with regards to ratio however you may wish to include in your muslin bag:

• 6 cloves
• 1 tsp cardamon pods
• 1 Tbsp whole mustard seeds
• 1 tsp allspice berries
• 1 tsp coriander seeds
• 2 bay leaves
• 1 cinnamon stick

If you feel you don’t have the right ingredients, try buying pre-packed ‘Pickling Spices’ at your local supermarket.

The result? A gloriously orange coloured, subtle flavoured chutney with an unique texture. Goes with absolutely everything including 25 Delicious Ways to Use Leftover Relish.

Persimmon Chutney

Makes: approx 2 litres

Ingredients

• 2kg ripe persimmon, prepared and finely chopped
• 2 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 Tbsp salt
• 2 cups brown sugar
• 2 tsp cayenne pepper
• 2 cups white vinegar
• juice of 2 lemons
• pickling spices, in muslin spice bag

Method

1. Prepare persimmon by cutting off the sepal (flowery top) and cutting away any insect damage, or dark patches on the skin. Dice finely.
2. Add all ingredients into a large saucepan, except for the pickling spices (ensure they are in a spice bag before adding to the mix).
3. Bring to the boil and simmer gently for 1.5-2 hours until the liquid is reduced. Be sure to stir every 15-20 minutes to ensure no fruit sticks to the bottom and is prone to burning.
4. Remove the spice bag. Spoon into clean preserving jars and seal.

Enjoy!