music to make chutney to... (persimmon update)

A week's gone by and I'm finally getting around to doing something with the persimmons...




After googling all things persimmon and consulting a couple of my favourite cookbooks for inspiration - Stephanie Alexander's 'Cook's Companion' (or 'the Bible' as my mum refers to it) and 'Jamie at Home',  I've decided on a (make it up as you go along) spicy persimmon, apple & fig chutney type thing...
My dad will appreciate this approach, he's not big on following recipes either.

And to get me in a 'chutney making mood',  I'm listening to this sweet little tune by up and coming Melbourne band, Husky. Perfect feel good Friday music...

Back to the chutney...

I pretty much used whatever I had on hand, ingredients wise, so it made quite a small quantity. 

4 persimmons, peeled & roughly chopped (I didn't peel mine, but would next time)

2 granny smith apples,  roughly chopped

2 brown onions, roughly chopped

1/2 dozen dried figs (definitely optional but added a nice stickiness)

1 cup of white wine vinegar (cider vinegar could also be used)

1 cup of brown sugar

1/2 teaspoon of ground clove

1 teaspoon of ground cinnamon (a cinnamon stick would be preferable)

2 teaspoons  of ground ginger

1 teaspoon of chilli flakes

1/2 teaspoon of Curry Powder

Salt & Pepper

• Add all the ingredients to a large, heavy based saucepan and bring to boil, while stirring occasionally.
• Reduce the heat and simmer covered for about 45 minutes.

one pot cooking

                                 

• Check every now and again and stir to avoid the mixture catching on the bottom (mine did and my         saucepan is still soaking).
• Spoon into pre-sterilized jars to store or allow to cool for immediate consumption.