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Chutney is a spicy-savory-sweet condiment usually made from fruit. The intense, concentrated flavor goes great with meat, fish, or veggie dishes, or even mixed into yogurt.
With a glut of persimmons this autumn, I decided to try out a chutney.
This recipe tends more toward savory flavor, so this chutney plays more like a ketchup.
- 1 lb. fuyu persimmons
- ½ ounce (weight) candied ginger
- 2 Tablespoons/30ml raw apple cider vinegar
- 1 clove garlic, ground
- ¼ teaspoon/1.25 ml ground clove
- 1 teaspoon/5ml chili powder
- 2 teaspoons/10ml ground mustard seeds
- 2 teaspoons/10ml sea salt
- 1 Tablespoon/15ml raw honey
- 2 Tablespoons/30ml pickle brine or liquid whey
- Chop candied ginger roughly.
- Remove leaves/core and peel persimmons, then add them plus add candied ginger to work bowl of a blender or food processor. Pulse several times until texture resembles cottage cheese Add to a quart sized mason jar.
- Dice garlic.
- If starting from whole mustard seeds, grind seeds.
- Add garlic and all other ingredients to mason jar.
- Stir contents well.
- Place lid on jar, but do not tighten. Or, you can tighten lid on jar if you use an airlock system which lets CO2 escape).
- Leave in a warm spot in your kitchen.
- After a 3 days, you should see bubbles form, letting you know that fermentation is underway. Stir contents together if they separate.
- Taste! When you’re happy with how it tastes, tighten lid and store in refrigerator.
- Contents may separate from liquid. Stir before using.