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Author Topic: Persimmon Chutney  (Read 1133 times)
KiplingAngel
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« on: Sun 5 July, 2015 - 09:11 pm »

Made some of this the other day - Delish if I do say so myself!!!

3kg Ripe persimmons - de seeded (and the little stickers taken off!) - diced
2 large onions - chopped
1 tsp allspice
1 tsp cardimom
1 1/2 tsp ginger
1/2 tsp cayenne
3 garlic cloves - cut in half
2 Tbs Salt (use the good stuff!!!)
1 Tsp Pepper
2 cups raw sugar
3 1/2 cups vinegar (1 cup Apple cider, 2 cups white wine vinegar, 1/2 cup red wine vinegar)
3/4 cup raisins
Juice of two large lemons

Put everything but the lemon juice into a large pot, and boil gently for about 2 hours - do not allow to stick to the bottom of the pot
Blitz in a food processor or use a hand blender to make everything smooth
Add the lemon juice

Taste, and adjust seasoning if necessary

Bottle and seal

Great with cheese
Exceptional with Pork (free range of course)
Ever so good with Chicken...
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Brain
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« Reply #1 on: Sun 5 July, 2015 - 10:11 pm »

so that's what you do with them 
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KiplingAngel
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« Reply #2 on: Sun 5 July, 2015 - 10:33 pm »

 
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Collie
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« Reply #3 on: Sun 5 July, 2015 - 10:55 pm »

so that's what you do with them 
over ripe ones make a great dessert sauce too 
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