Fig Persimmon Chutney

In the spirit of experimentation and - I still have a lot of frozen persimmon, I decided to try this sort of recipe - I already have some modifications for next time but here's what I did first:

• 4# figs - quartered/coarsely chopped
• 6 c persimmon puree
  
• 3# onions - fine mince
• 4 serrano chiles, seeded & minced
• 1 1/4 oz fincely minced/grated fresh ginger
• 1 can pineapple rings, coarsely chopped & juice
• 1/2 tsp tumeric
• 1/2 tsp garam masala
• 3 star anise, 1/2 tsp fenugreek seed, 5 allspice berries, 1/2 tsp dehulled cardomom - ground
• 1 Tb salt
• 4 oz dried dates, chopped
• 1 c raisins
• 2 c apple cider vinegar
• 1/2 c dried flake coconut
• 1.5 c sucanat

This actually turned out quite nice, but it's more of a blend of flavors and the figs are rather lost. It doesn't have the same glamorous spice combo as the Fig-Tomato chutney. I think for the next time, I will reduce the amount of persimmon to 3-4 cups, leave out the coconut, star anise and pineapple rings, and adjust the spices.

YIELD:
8 - 8 oz jars
12 - 4 oz jars