Has anyone made this and is it nice?
I hav3 been given some persimmons and although I love them raw, I thought of making a chutney but don’t want to waste them if it’s not that great

cottagerose - 2019-05-30 20:15:00

I have just made some.
Persimmon Chutney
2kg persimmons, 2 medium onions finely chopped, 3 cloves of finely chopped garlic, 1 tbsp salt, 2 cups brown sugar, 2 cups white vinegar, juice of two lemons, pickling spice in a muslin bag ( I used half a small packet), 1 tsp cayenne pepper. Dice unpeeled persimmon into small pieces. Put everything in a large pan and bring to the boil then simmer for a couple of hours until the liquid is reduced, Watch it doesnt stick to the bottom so stir every so often.
The original recipe said TWO tsp of cayenne pepper, but I found that 1tsp was more than enough and I am very glad I did not opt for two!

lynja - 2019-05-31 06:32:00

What colour does this come out, I'm imagining a golden colour, but probably a brown due to the brown sugar??

dibble35 - 2019-05-31 10:34:00

Thankyou lynja.
I will try this but use white sugar as I like golden colour

cottagerose - 2019-05-31 18:45:00

lynja wrote:

I have just made some.
Persimmon Chutney
2kg persimmons, 2 medium onions finely chopped, 3 cloves of finely chopped garlic, 1 tbsp salt, 2 cups brown sugar, 2 cups white vinegar, juice of two lemons, pickling spice in a muslin bag ( I used half a small packet), 1 tsp cayenne pepper. Dice unpeeled persimmon into small pieces. Put everything in a large pan and bring to the boil then simmer for a couple of hours until the liquid is reduced, Watch it doesnt stick to the bottom so stir every so often.
The original recipe said TWO tsp of cayenne pepper, but I found that 1tsp was more than enough and I am very glad I did not opt for two!

Oh this sounds delicious lynja. Will give it a try

sue62 - 2019-05-31 20:59:00

dibble35 it is a lovely dull golden colour, it looks like marmalade I used very firm persimmons, which is how I like to eat them too, but I am sure it would work well with more ripe fruit. Do be cautious with the cayenne pepper. Better to add a little more later than have it too spicy.

lynja - 2019-06-01 06:50:00

I find persimmons quite tasteless, so hard to imagine them giving any flavour to anything.

wheelz - 2019-06-01 19:16:00

lynja wrote:

I have just made some.
Persimmon Chutney
2kg persimmons, 2 medium onions finely chopped, 3 cloves of finely chopped garlic, 1 tbsp salt, 2 cups brown sugar, 2 cups white vinegar, juice of two lemons, pickling spice in a muslin bag ( I used half a small packet), 1 tsp cayenne pepper. Dice unpeeled persimmon into small pieces. Put everything in a large pan and bring to the boil then simmer for a couple of hours until the liquid is reduced, Watch it doesnt stick to the bottom so stir every so often.
The original recipe said TWO tsp of cayenne pepper, but I found that 1tsp was more than enough and I am very glad I did not opt for two!

I have made this today but it doesn’t look like a relish
It’s quite thick and looks like stewed peaches cut up.
I’m not sure if I should mash it up with a potato masher or leave chunky
I’m wondering if it will keep ok

cottagerose - 2019-06-02 20:09:00

I think as long as it is sealed well it should be fine cottagerose. A couple of my jars did not seal properly (I re use Rose's jam jars) so I will keep them in the fridge.

lynja - 2019-06-04 06:58:00

cottagerose wrote:

I have made this today but it doesn’t look like a relish
It’s quite thick and looks like stewed peaches cut up.
I’m not sure if I should mash it up with a potato masher or leave chunky
I’m wondering if it will keep ok

Relishes are primarily vegetable based, and chutneys are primarily fruit-based - thus very different and with different results. Fruit as soft as persimmons will always break down into a 'mash.' If you want something chunkier, you are going to have to do it with vegetables (= a relish).
Some say soaking chopped fruit overnight in the sugar helps the fruit keep its shape - but I think that will only work with jams, which have a much shorter cooking time.

Due to the sugar/vinegar proportions in the chutney, it will be last just fine. If you have jars that did not seal, either reprocess them (reheating contents and jars) or just pop the jar in the fridge.

mjhdeal - 2019-06-04 07:10:00