Persimmons are sometimes the misunderstood fruit. There are many types of persimmon recipes out there, but it is one of those fruits that most people don’t bother with because it is so obscure. Here is a recipe for a great side condiment to serve with your favorite vegetarian or beef dish. Persimmon chutney is both spicy and sweet at the same time and will give your dinner that something extra that your whole family will enjoy.
1 Tbs of Salt
2 Tbs of Chopped garlic
½ cup of oil (vegetable or olive)
1 ½ cup of sugar
1 tsp of chili sauce or powder. Chili sauce works better
½ cup of currants
2 cups of cider vinegar
The lemons needs to be cut into quarters and soaked in the vinegar overnight. When you are ready to make the chutney, boil the persimmons by blanching and then peel. Dice them well. Add all the ingredients together, including the lemons and bring the mixture to a boil. Stir gently to mix. Boil for about forty minutes or until the chutney starts to thicken. Remove from the stove and cool. This will yeild many portions so you might want to either jar and save for later or freeze in small quantities so you can use for other meals.
Persimmon chutney can be used as side condiment like chow-chow or relish. It have used this on lamb and it makes a better condiment than mint jelly. The sweet and spicy taste of the chutney allows for a mixture of flavors the compliments most meats and it is great when added to a vegetarian pasta dish or with tofu.