Persimmon and pear Chutney

When persimmon are in season they are cheap and plentiful. One way of preserving them is to make a simple chutney. It can be used as a side with curry or it is good with cheese.


Ripe persimmon
  • 2 large persimmon
  • 1 pear, finely chopped
  • 1 small onion, finely chopped
  • 1″ piece ginger, peeled and grated
  • 12 cup raisins
  • 23 cup brown sugar
  • 1 tbsp honey
  • 12 cup cider vinegar
  • 12 cup white wine vinegar
  • 1 tbsp. cumin powder
  • 14 tsp. curry powder
  • 12 tsp. sichuan Pepper
  • 12 tsp. red chilli powder
  • Salt, to taste


Heat the chutney on a medium heat for approximately 2 hours.

Combine all ingredients in a large pot and bring to the boil; reduce to a simmer and cook, stirring often, until chutney is thick and syrupy, about 2 hours.

Divide finished chutney among prepared sterilised jars.

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