Monday, January 11, 2010

Spicy Persimmon Chutney

While riding my bike, I found a box full of free persimmons in front of someone's house and proceeded to go persimmon crazy for the next 3 weeks or so (yeah, there were that many). Having never really cooked with them before, I saw this as a true mad science opportunity. I thought I would try making a pie or pudding, but my friend suggested I try making chutney and the rest is history. The thing to remember is the four C's: Cardamom, Coriander, Cloves, and Chili Powder. This chutney is good with almost anything! Try it on samosas/Indian food, or with cheese and crackers. I actually really like to put it on pancakes.

-7-10 VERY RIPE fuyu persimmons
-1 3/4 C sugar
-1/2 C water
-2 Tbsp. Chili Powder
-1 1/2 Tbsp. ground Coriander seed
-1 Tbsp. ground Cardamom
-1 tsp. ground cloves

Pull the stems off the persimmons and peel off part of the skin from the opening under the stem. Scrape out all the pulp into a large saucepan and discard the skins. Mix the persimmon pulp, sugar, and water over medium heat. Add the spices and bring to a low boil. Simmer, stirring occasionally until the mixture thickens to a "jammy" consistency (about 15-20 minutes). If you think it's too thick, add more water. Remove from heat and spoon into a large jam jar. It should keep for about a month in the fridge, but I really can't be sure since it never lasts that long =]


FYI: If you've never eaten or cooked with persimmons before, just know they have to be EXTREMELY ripe, or they'll be grainy, bitter, and all around vile. Try squeezing one gently. If it feels the teensiest bit firm, it's not ready yet. Wait until it's squishy all the way around.

No comments:

Post a Comment