Persimmon Chutney
Persimmons are a fall fruit here in the South and one that many people simple let go to waste because they don't know what to do with them. If you have access to native persimmons, try this recipe. It is amazing!
Persimmons are a fall fruit here in the South and one that many people simple let go to waste because they don't know what to do with them. If you have access to native persimmons, try this recipe. It is amazing!
2 pounds ripe persimmons, organic if you can find them;
1 cup chopped onions;
1/2 cup white vinegar (DISTILLED FROM GRAINS);
1/4 cup water;
1/4 cup organic golden raisins;
1 cup chopped onions;
1/2 cup white vinegar (DISTILLED FROM GRAINS);
1/4 cup water;
1/4 cup organic golden raisins;
1/4 cup dark brown sugar*;
1 tablespoon unsulphured dark molasses;
1 tablespoon organic mustard seeds;
1 teaspoon chopped crystallized ginger;
1/2 teaspoon white pepper
Prepare half-pint canning jars according to manufacturer's directions. Split the skins of the persimmons, and spoon out the soft flesh. Combine the fruit and other ingredients in a heavy saucepan. Simmer the mixture over low heat for 30 to 45 minutes, stirring occasionally, until it is very thick. Add a little more water if the mixture starts to be sticky. Spoon the chutney into the prepared jars, and screw on the lids. Refrigerate the jars, or process them in a water bath for 10 minutes. If you are processing the jars, leave about 1/4-inch headspace. The chutney is best if it is allowed to blend flavors for a couple days.
1 tablespoon unsulphured dark molasses;
1 tablespoon organic mustard seeds;
1 teaspoon chopped crystallized ginger;
1/2 teaspoon white pepper
Prepare half-pint canning jars according to manufacturer's directions. Split the skins of the persimmons, and spoon out the soft flesh. Combine the fruit and other ingredients in a heavy saucepan. Simmer the mixture over low heat for 30 to 45 minutes, stirring occasionally, until it is very thick. Add a little more water if the mixture starts to be sticky. Spoon the chutney into the prepared jars, and screw on the lids. Refrigerate the jars, or process them in a water bath for 10 minutes. If you are processing the jars, leave about 1/4-inch headspace. The chutney is best if it is allowed to blend flavors for a couple days.
Mango Chutney
3 1/2 cups sliced mangoes;
2 1/2 cups granulated sugar;
1 cup brown sugar*;
1 cup cider vinegar;
2 tablespoons finely chopped garlic;
4 tablespoons finely chopped ginger root;
1 1/2 teaspoons salt;
1 1/2 small dried chile peppers, seeded and chopped;
1 1/2 teaspoons whole cloves, tied in a cheesecloth bag;
1/2 cup raisins
Combine mangoes and sugars, stir well, and let stand overnight. Drain mangoes in a colander, reserving syrup. In a heavy saucepan combine the vinegar, garlic, ginger, salt, chiles and cloves with the syrup. Simmer for 30 minutes. Remove cheesecloth bag of cloves. Add mangoes and raisins and simmer for 20 minutes longer. Spoon the chutney into sterilized jars and screw on the lids. Refrigerate the jars, or process them in a water bath for 10 minutes. If you are processing the jars, leave about 1/4-inch headspace. The chutney is best if it is allowed to blend flavors for a couple days.
3 1/2 cups sliced mangoes;
2 1/2 cups granulated sugar;
1 cup brown sugar*;
1 cup cider vinegar;
2 tablespoons finely chopped garlic;
4 tablespoons finely chopped ginger root;
1 1/2 teaspoons salt;
1 1/2 small dried chile peppers, seeded and chopped;
1 1/2 teaspoons whole cloves, tied in a cheesecloth bag;
1/2 cup raisins
Combine mangoes and sugars, stir well, and let stand overnight. Drain mangoes in a colander, reserving syrup. In a heavy saucepan combine the vinegar, garlic, ginger, salt, chiles and cloves with the syrup. Simmer for 30 minutes. Remove cheesecloth bag of cloves. Add mangoes and raisins and simmer for 20 minutes longer. Spoon the chutney into sterilized jars and screw on the lids. Refrigerate the jars, or process them in a water bath for 10 minutes. If you are processing the jars, leave about 1/4-inch headspace. The chutney is best if it is allowed to blend flavors for a couple days.
DO NOT DOUBLE THIS RECIPE.
Cranberry Orange Chutney
This makes an interesting condiment for your Thanksgiving table. It is a pretty easy recipe.
Ingredients:
3 c Cranberries
1 c Chopped onion
1 c raisins and currants
1 c Cider vinegar
3/4 c Sugar
3/4 c Packed brown sugar
1 TB Grated orange rind
1/2 c Orange juice
1 ts Salt
1 ts Cinnamon
1 ts Ginger
1 ts Ground cloves
In large saucepan, stir together cranberries, onion, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, ginger and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened. Pour into hot, sterilized jars, leaving 1/2 inch headspace; seal and refrigerate for up to 2 weeks. Or process in boiling water bath for 5 minutes; store in cool, dark, dry place. Makes about 5 cups.
Peach chutney
Ingredients:
3 lb Peaches, firm
Vinegar-water: (1 qt water plus 1 tbS vinegar)
1 c Packed brown sugar
3/4 c Seedless raisins
3/4 c Honey
3/4 c Distilled white vinegar
1/4 ts Mace
6 Whole cloves
1 Cinnamon stick, broken up
Pour boiling water over peaches; let stand until skins can be easily removed. Dip in cold water, peel. Remove pits and red fibers; cut into chunks. Place immediately in vinegar-water to prevent browning. In saucepan combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in cheesecloth bag. Drain peaches; add to syrup. Simmer 1 hour, stirring occasionally. Remove spice bag Continue simmering while quickly packing one clean hot jar at a time. Fill to within 1/2 inch of top making sure syrup covers fruit; Seal each jar at once. Process 5 minutes in boiling-water bath. Makes 4-5 half pints
Apple Lovage Chutney
Ingredients:
6 c Apples, cored and chopped
1 c Lovage, fresh
1 md Sweet red pepper, cored, seeded and chopped
1 md Red tomato, cored, peeled, chopped
1 md Green tomato, cored, chopped
1 md Onion, peeled and chopped
3 Garlic cloves, minced
1 c Golden raisins
1/4 c Fresh ginger, peeled, minced
1 c Light brown sugar, packed
1 c White wine vinegar
1 tb Mustard seeds
1 ts Celery seeds
Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins.
This makes an interesting condiment for your Thanksgiving table. It is a pretty easy recipe.
Ingredients:
3 c Cranberries
1 c Chopped onion
1 c raisins and currants
1 c Cider vinegar
3/4 c Sugar
3/4 c Packed brown sugar
1 TB Grated orange rind
1/2 c Orange juice
1 ts Salt
1 ts Cinnamon
1 ts Ginger
1 ts Ground cloves
In large saucepan, stir together cranberries, onion, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, ginger and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened. Pour into hot, sterilized jars, leaving 1/2 inch headspace; seal and refrigerate for up to 2 weeks. Or process in boiling water bath for 5 minutes; store in cool, dark, dry place. Makes about 5 cups.
Peach chutney
Ingredients:
3 lb Peaches, firm
Vinegar-water: (1 qt water plus 1 tbS vinegar)
1 c Packed brown sugar
3/4 c Seedless raisins
3/4 c Honey
3/4 c Distilled white vinegar
1/4 ts Mace
6 Whole cloves
1 Cinnamon stick, broken up
Pour boiling water over peaches; let stand until skins can be easily removed. Dip in cold water, peel. Remove pits and red fibers; cut into chunks. Place immediately in vinegar-water to prevent browning. In saucepan combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in cheesecloth bag. Drain peaches; add to syrup. Simmer 1 hour, stirring occasionally. Remove spice bag Continue simmering while quickly packing one clean hot jar at a time. Fill to within 1/2 inch of top making sure syrup covers fruit; Seal each jar at once. Process 5 minutes in boiling-water bath. Makes 4-5 half pints
Apple Lovage Chutney
Ingredients:
6 c Apples, cored and chopped
1 c Lovage, fresh
1 md Sweet red pepper, cored, seeded and chopped
1 md Red tomato, cored, peeled, chopped
1 md Green tomato, cored, chopped
1 md Onion, peeled and chopped
3 Garlic cloves, minced
1 c Golden raisins
1/4 c Fresh ginger, peeled, minced
1 c Light brown sugar, packed
1 c White wine vinegar
1 tb Mustard seeds
1 ts Celery seeds
Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins.
*For those of you who were not aware, commercially prepared brown sugar is nothing but granulated white sugar sprayed with molasses. The darker the brown sugar, the more molasses. It is still refined WHITE sugar. Turbinado or any other organic cane sugar, into which you have stirred you own molasses is a better choice. I use my food processor to make a couple of pounds which I keep in my freezer. Just add molasses to your sugar and pulse until it looks like brown sugar. May not be as sticky, but it will be close.
