Persimmon Chutney
GreekVegetarianIntermediate30 minBy Northstar
Ingredients
Servings
4
- 2 lb ripe persimmons
- 1 cup chopped onions
- 0.5 cup white vinegar
- 0.3 cup water
- 0.3 cup raisins
- 0.3 cup dark brown sugar
- 1 tbsp unsulphured dark molasses
- 1 tbsp mustard seeds
- 0.5 tsp powdered ginger
- 0.5 tsp white pepper
Instructions
- 1
Prepare half-pint canning jars according to manufacturer's directions.
- 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.
- 9
The chutney is best if it is allowed to blend flavors for a couple days.
Tags
greekjoy-of-canning