Recipes

Persimmon & Ginger Chutney

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.

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