Persimmon Chutney
2 pounds ripe persimmons 1 cup chopped onions 1/2 cup white vinegar 1/4 cup water 1/4 cup raisins 1/4 cup dark brown sugar 1 tablespoon unsulphured dark molasses
Ingredients
- 2poundripe persimmons
- 1cupchopped onions
- 1/2cupwhite vinegar
- 1/4cupwater
- 1/4cupraisins
- 1/4cupdark brown sugar
- 1tablespoonunsulphured dark molasses
- 1tablespoonmustard seeds
Directions
- 1
Persimmon Chutney 2 pounds ripe persimmons 1 cup chopped onions 1/2 cup white vinegar 1/4 cup water 1/4 cup raisins 1/4 cup dark brown sugar
- 2
Split the skins of the persimmons, and spoon out the soft flesh
- 3
Combine the fruit and other ingredients in a heavy saucepan
- 4
Simmer the mixture over low heat for 30 to 45 minutes, stirring occasionally, until it is very thick
- 5
Add a little more water if the mixture starts to be sticky
- 6
Spoon the chutney into the prepared jars, and screw on the lids
- 7
Refrigerate the jars, or process them in a water bath for 10 minutes
- 8
If you are processing the jars, leave about 1/4-inch headspace