Tuesday, November 17, 2009

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.

  • 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

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