Lourens de Lange
Fuyu Persimmon Chutney
makes 4 cups
8 large Fuyu persimmons
1 cup sugar
2/3 cup apple cider vinegar
1/2 cup raisins
1 tablespoon grated ginger
1 cup yellow onion, minced
4 tablespoons whole mustard seed
2 teaspoons salt
1 tablespoon garlic
1 teaspoon red pepper flakes
Peel, deseed, and chop the persimmons into a small dice. Combine all ingredients in a heavy pot and bring to a boil. Once boiling, turn down heat and simmer while stirring frequently until the chutney begins to thicken and become syrupy, about 20 minutes.
Ladle chutney into hot sterile jars. Leave a 1/2 inch head-space. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars. See Home Canning Basics for more information about the canning process. If you are not preserving for shelf storage, ladle chutney into sterile jars and keep in the refrigerator for up to one month.
Fuyu Persimmon Chutney
makes 4 cups
8 large Fuyu persimmons
1 cup sugar
2/3 cup apple cider vinegar
1/2 cup raisins
1 tablespoon grated ginger
1 cup yellow onion, minced
4 tablespoons whole mustard seed
2 teaspoons salt
1 tablespoon garlic
1 teaspoon red pepper flakes
Peel, deseed, and chop the persimmons into a small dice. Combine all ingredients in a heavy pot and bring to a boil. Once boiling, turn down heat and simmer while stirring frequently until the chutney begins to thicken and become syrupy, about 20 minutes.
Ladle chutney into hot sterile jars. Leave a 1/2 inch head-space. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars. See Home Canning Basics for more information about the canning process. If you are not preserving for shelf storage, ladle chutney into sterile jars and keep in the refrigerator for up to one month.
makes 4 cups
8 large Fuyu persimmons
1 cup sugar
2/3 cup apple cider vinegar
1/2 cup raisins
1 tablespoon grated ginger
1 cup yellow onion, minced
4 tablespoons whole mustard seed
2 teaspoons salt
1 tablespoon garlic
1 teaspoon red pepper flakes
Peel, deseed, and chop the persimmons into a small dice. Combine all ingredients in a heavy pot and bring to a boil. Once boiling, turn down heat and simmer while stirring frequently until the chutney begins to thicken and become syrupy, about 20 minutes.
Ladle chutney into hot sterile jars. Leave a 1/2 inch head-space. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars. See Home Canning Basics for more information about the canning process. If you are not preserving for shelf storage, ladle chutney into sterile jars and keep in the refrigerator for up to one month.
