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
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