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 and very delicious chutney (courtesy James Broad, Cuisine Concepts).

2 kgs ripe persimmon, peeled, stones removed and roughly chopped
2 large onions, finely diced
2 cloves crushed garlic
1 tbsp salt
2 cups white sugar
1 tsp cayenne pepper (optional)
2 cups white vinegar
1 cup lemon juice
4 tsp 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.

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