Persimmon Chutney
Persimmons come in two varieties. There's the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and the Fuyu, which can be eaten either firm or soft. You want to seek out firm Fuyu persimmons for this recipe (they are short and squat, with a flat underside), as they give the best texture to the finished chutney. This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round.
Enlarge Image
Credit: Nicole Franzen
INGREDIENTS
3 lb. firm Fuyu persimmons, peeled, seeded and finely chopped1 lb. Bartlett or Anjou pears, finely chopped
1 small red onion, finely chopped
1" piece ginger, peeled and grated
½ cup raisins
⅔ cup brown sugar
⅓ cup honey
½ cup apple cider vinegar
½ cup white wine
3 tbsp. lemon juice
1 tbsp. mustard seeds
1 tbsp. coriander seeds
¼ tsp. garam masala
¼ tsp. curry powder
½ tsp. red pepper flakes
Kosher salt, to taste
Your Rating & Review