Persimmon & Apricot Chutney

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Sweet and spicy, great not only for Indian food but also for sandwiches (think roast pork loin or turkey sandwiches). Barbara Horn and I make this each year with my grandmother's persimmon crop. We typically do two double batches, which is just enough.

Difficulty: Medium - experience needed
Serves: 8 pints

Preparation time:
Cooking time:

Dietary guidance: v v n d 

Tags: indian · garnish · chutney · apricot · dried · persimmon ·

Ingredients

6 c. diced persimmons, unpeeled
4 c. chopped dried apricots
3 c. raisins, preferably golden raisins from Barbara's Yemeni clients
7 c. water
2 1/2 c. brown sugar, packed
6 tbsp. minced fresh ginger
2 tbsp. black mustard seeds
2 tsp. chili powder
3 c. white wine vinegar (or apple cider vinegar)
3-4 tbsp. minced habanero chilies
1/2 c. chopped serrano chilies
Pickling or kosher salt (no iodine) to taste

Method

Combine all ingredients except salt in a large pot and bring to a boil. Reduce to a moderate simmer and cook for one-and-a-half to two hours. The diced persimmons should begin to break down, but should be identifiable. Season to taste with salt, usually about 1 tablespoon.

Pour into sterilized jars with 1/4" head space and process in a boiling water bath, 10 minutes for half pints and 15 minutes for pints.

© 2011 Barbara Horn & Scott Mossman

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