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Persimmon-plum chutney

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Ingredients for 1 servings:

  • 6 persimmons
  • 300 g plum(s) (soft plums, dried)
  • 2 pieces pomegranate
  • 1 red chili pepper(s)
  • 125 ml vinegar (white wine vinegar)
  • 100 ml vodka
  • 80 ml juice (cranberry juice)
  • 100 g sugar
  • ½ tsp cardamom
  • 1 pinch of nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the persimmons and cut into chunks. Quarter or eighth the plums. Use only the pomegranate seeds. Halve the chili pepper lengthwise, remove the seeds, and cut into strips. Combine all ingredients with the liquid and spices in a saucepan and simmer until thickened. Add sugar and vodka to taste. While still hot, pour into prepared twist-off jars and, while still tightly closed, turn upside down for 5 minutes. This makes about 5-6 330 ml jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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