Persimmon Chutney

• portioner: 2 jars

Ingredienser

1kg persimmons (the squishier the better), peeled

1 cup brown sugar

2 cups vinegar

2 teaspoons garlic powder

2 tablespoons ground ginger

1 tablespoon each salt (non-iodised if you want it to keep) & ground black pepper

500g dates or tamarind, chopped

Vejledning

Put all the ingredients in a saucepan.

Bring to the boil and then simmer, stirring occasionally, for 1 hour.

Taste and adjust the flavour as desired with any of the component ingredients.

Simmer for a further 1-2 hours until the chutney reaches your desired consistency. Decant into sterilised jars.