Persimmon and Habanero Chutney
6 c Persimmon, quarter in cut, most of the skin and seeds discarded
1 Lemon, juiced and 1 inch of peel retained
2 Garlic Cloves, minced
½ c Onion, ½ inch chop
6 Whole Cloves
8 Pepper Corns
3 Habanero, fine mince
6T Malt Vinegar
2T Salt
½ c Cane Sugar
¼ c Water
1 T Cumin Seeds, toasted
Toast and then grind the Cummin Seeds and Peppers Corns with the Whole Cloves in a Spice Grinder. Simmer the Habanero, Salt and Sugar in the Vinegar, Lemon Juice and Water until the Sugar dissolves and the spices have steeped, about 15 minutes. Stir in the ground Spice mixture. Add the Onion, Garlic and Lemon Peel and simmer for an additional 10 minutes. Add the Persimmon and cook, over low heat for about 45 minutes. The Chutney should thicken and look like, well… a Chutney.
Can be refrigerated for several weeks or stored in jars according to standard canning instructions for a jelly or preserve.