Persimmon Chutney

Most years we harvest bushels of persimmons from our two trees. I dehydrate many, give many away, eat at lot of them fresh, and still end up with a freezer full of whole fruit. This unusual and yummy recipe combines our love of probiotic fermented foods with our love of spices. Ripe persimmons are so sweet that no additional sweetener is needed. Makes about a quart. Don’t have persimmons? Try substituting a different sweet tasting fruit.

Ingredients:

• 1 pound ripe persimmons, stems and pith removed
• 1/2 pound yellow onion chopped

  

• 1 1/2 teaspoons kosher salt
• 1 Tablespoon raw apple cider vinegar (Bragg)
• 4 dried Thai chiles crumbled
• 1 teaspoon minced fresh ginger
• 1 teaspoon mustard seed
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed

Directions:

• Put the persimmons, onion, vinegar, and salt in a blender or food processor and puree
• Stir in the crumbled chiles, minced ginger, mustard seed, coriander, and cumin

  

• Pour into a clean glass quart jar
• Add a small amount of water to cover the top
• Put a little water into a pint zipper bag and test to make sure it doesn’t leak
• Press the bag into the top of the jar to exclude air
• Put the lid loosely on the jar and place it in a bowl out of direct light
• Let ferment at room temperature (70 to 75 degrees Fahrenheit) for 12-14 days until flavors are well blended
• Juices are likely to run out of the jar and into the bowl as it ferments
• Remove the plastic bag, pour off the liquid on the top and store the chutney in the refrigerator

Notes:

I used a blender to puree still frozen persimmons with the onion, vinegar and salt. Alternatively, a food processor can be used to make a slightly chunky blend.

If the chutney tastes mostly like onions it has not fermented long enough for the flavors to blend. Let it ferment 2 more days and taste it again.

For a spicier chutney substitute galangal for the ginger, add garlic or use hotter chiles such as Scotch Bonnet.