Tuesday, 22 October 2013 22:06

Fun and easy persimmon recipe

Before actually ‘meeting’ my first persimmon in real life, I had encountered one in a textbook while teaching English. It involved some peasant presenting the king with a humongous persimmon and I remember that the story had left a huge impression on me, putting this magical fruit into a very magical light.

My first meeting with a persimmon 

Great was my excitement when I finally got to ‘meet’ this lovely shiny fruit. Images not of apersimmon recipe, but of kings and peasants immediately flooded my mind. I obviously had to buy some and once home, spent the first hour photographing it in all its glory.

What to do once you’ve met a persimmon 

Then I ate one and decided that I was not too keen on the ‘furry’ aftertaste it left as the ones I had purchased were pretty, but not ripe. Research indicated that making chutney was the thing to do – and a chutney I did make. A persimmon recipe that was almost as magical as the story of the peasant and the king and one that had the guests at Mary’s Dinner Club enchanted!

A chutney usually being fruit that is cooked in vinegar and salt seemed to be the perfect persimmon recipe. Its texture has stuck to my mind much in the same way the story has.

persimmon recipe

Persimmon recipe for a magical chutney

Ingredients for your persimmon recipe

  • 1 Tbsp yellow mustard seeds
  • 1 Tbsp coriander seeds
  • 4 cardamom pods, cracked
  • 2 persimmons, peeled and chopped (ripe or unripe)
  • 1 large mango, peeled and chopped (ripe or unripe)
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • juice of 1 lemon
  • 1/4 tsp salt
  • 2/3 cup water plus more if necessary
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 tablespoons of freshly grated ginger
  • 1 clove of garlic, minced
  • 1 chili pepper, minced (more if you like it spicy)

Directions for your persimmon recipe

roast the mustard seeds, coriander seeds, and cardamom pods in a heavy pan for about a minute until fragrant.

Add all other ingredients and simmer for about 30 minutes until thick. Remove cloves, cardamom pods and cinnamon sticks

Ladle the chutney into jars, let cool, then refrigerate.  It will keep for at least a few weeks.

If now you feel the urge to find out more about the magical persimmon, try another persimmon recipe… have a look at Persimmons from Seed to Supper

Mary Anglberger

I’ve been travelling the world for over 20 years teaching English and am now taking time to follow my passion for photography and writing. I want to share all the things, events and people that have inspired and inspire me and spread those positive vibes all around.

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