As I said in my previous post, we have bumper crop of persimmons this year. Now I hate to see nature’s bounty go to waste but even my two fruit monsters can’t keep up with the persimmon crop this year.
Luckily, I was thinking about what to make for dinner this evening and was considering a nice curry when (as my great grandma used to say) “something struck I in the far head (forhead)”.
I used to make a delicious apple chutney in my single days. The family didn’t much care for it but recently DD2 seems to enjoy that sweet and sour taste I so adore. So I thought, “why not try persimmon chutney?” Besides my friend had given me a lovely bottle of malt vinegar for making chutneys and I hadn’t gotten round to last summer.
I did and it worked! It’s delightful. The Indian spices go very well with persimmons. I didn’t have any raisins this time but I’m sure they’d be perfect in there.
Chutney is a far better way to use up these persimmons than the jam I tried last year.
Here is a simple recipe I used
50 cc malt vinegar
50 gram raisins
20-50 gr sugar
1 tsp pickling spice
1/2 tsp salt
chop onion and heat with vinegar. Add other ingredients and simmer until soft. Add a few mint leaves, bottle and voila!