Sweet Red Pepper & Persimmon Chutney

Chutney is one of my favorite things - on bread, on potatoes, on a nice vegan wheat gluten "field roast" - and it's a great way to use up a lot of persimmon!  Using the same winning spice combination as the Fig-Early Girl Tomato chutney recipe from 2 months ago, I whipped up a big pot (but not too big - lest I get myself into trouble as I did with the gigantic proportions of last year's persimmon chutney recipes!).  This time - I built the recipe to the pot, minding the proportions of my favorite chutneys, and happened to have on hand a pile of sweet red peppers from Mariquita's Mystery Box - so the combination fell into place.

Sweet Red Pepper & Persimmon Chutney

• 6.5# persimmon pulp - scooped from skins & coarsely chopped (you don't want it to be fibrous/stringy after it cooks)
• 3# finely chopped white or yellow onions
• 2# - 2.5# finely chopped sweet red peppers (stems, membrane & seeds removed)
  
• 2.5 oz garlic, fine chop
• 2.5 oz ginger - chop, put into blender with 1/2 c vinegar and add water as needed - blend til smooth and then press through metal strainer with a rubber spatula - reblend with a bit more water if you think you can get more pulp out (goal: no ginger "hairs" in chutney this year!)
• 2 c. apple cider vinegar
• 2 c. packed brown sugar
• 2 Tb chili flakes
• 2 Tb salt
• 1 tsp each: white pepper, coriander, fenugreek, black mustard - ground in spice grinder & added to pot

Simmer til onions & peppers are soft.  Pack in jars & process in hot water.  Eat what doesn't fit into jars with a spoon or on warm bread.  Yum.

YIELD:

• 4 - 12 oz jars sweet red pepper & persimmon chutney
  
• 16 - 8 oz jars sweet red pepper & persimmon chutney
• 9 - 4 oz jars sweet red pepper & persimmon chutney