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Persimmon and Habanero Chutney

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.

4 Comments

  1. I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

  2. Thanks Sean,

    I’ll check the site out and submit it for sure. For some reason this recipe is consistently one of the most viewed pages on the site. I really should remake the recipe and reshoot the photos to do it more justice. The other popular recipe on here is for a Golden Bell Pepper and Linguine Carbonara. People do love their food, myself included. Thanks again for reading!

  3. Liz

    This sounds amazing. I’ve never worked with persimmons before. I’m intrigued.

    A note for the uninitiated: Please, for the love of all that is holy, wear latex gloves when handling the habanero. There’s is a reason pepper spray is so effective.

  4. Liz speaks the truth. I don’t use gloves when I chop them but I make sure most of the contact occurs with the knife blame and I was my hands throughly afterwards. Just remember, no rubbing your eyes/

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