Whilst living at anchor on the Rio Guadiana, on the border of Spain and Portugal, the vast amount of wild food on offer astounded me. One day I came across a tree packed with sweet, ripe Persimmon fruit and after eating what we could from the armful I picked I made this chutney to preserve the leftovers. It’s very simple and a good way to use up over ripe fruit such as peaches, apricots and even apples.
I used organic, raw apple cider vinegar balanced with the natural sweetness of dates and a touch of raw honey.
Makes a large jar, about 500g:
1 medium white onion, thinly sliced
2 ripe persimmon, roughly chopped
10 soft dates, roughly chopped
1cm slice root ginger, finely chopped
100ml raw apple cider vinegar
2 tbsp raw honey
Put everything in a saucepan, bring to the boil, then reduce the heat and simmer for 10 minutes or so until the fruit is soft. Leave to cool then pack into a clean, sterilised jar* and store in a cool place.
*to sterilise jars wash in hot, soapy water, rinse, then place in an oven at 110 °c for 10 minutes. Leave to cool.