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.