Persimmon Chutney

Ingredients

• 2 large onions, peeled and finely chopped
• 5cm (2in) fresh ginger root, grated
• 2 green chillies, washed, deseeded and sliced
• 2 cinnamon sticks
• 10 ml (2 tsp) ground cloves
• 300 g (2 cups) raisins or sultanas
• 750 ml (3 cups) apple cider vinegar
• 300 g (1 1/2 cup) brown sugar
• 2 lemons, juice and zest
• 2 oranges, juice and zest
• 2 apples, peeled, cored and chopped
• 10 Spanish Persimon®, peeled and chopped

Instructions

1. 1

   Place all the ingredients, except the persimmon, in a large saucepan.

2. 2

   Turn up the heat until it reaches a slow simmer.

3. 3

   Continue to cook for 30 minutes.

4. 4

   Tip in the persimmon, stir and cook for 15 minutes, or until tender.

5. 5

   Using a jam funnel, store the chutney in sterilised jars and seal.

6. 6

   Enjoy with crackers and blue cheese!