Persimmon Chutney

3:16 am on 10 May 2008

Ingredients

  • 12 persimmons
  • 6 lemons
  • ½ cup oil
  • 1 tsp. salt
  • 1½ cups sugar
  • 1 tsp. chilli sauce or powder
  • 2 tblsp. finely chopped raw ginger
  • 3 cloves chopped garlic
  • 2 cups cider vinegar
  • ½ cup currants (optional)

Method

Cut up lemons and soak in vinegar overnight.

Blanch persimmons in boiling water for 5 minutes, then peel and dice.

Add the lemons with all other ingredients and bring to boil.

Continue boiling for about 40 minutes or until the mixture starts to thicken.

Remove from stove, allow mixture to cool, bottle and seal.
 

From Jesse Mulligan, 1–4pm

Find a Recipe

or browse by title