Categories: relish- salsa- chutney

Ingredients

• 12 persimmons
• 6 lemons
• 1/2 cup oil
• 1 tsp. salt
• 1 1/2 cup sugar
• 1 tsp. chili sauce or powder
• 2 Tbsp. finely chopped raw ginger
• 3 cloves chopped garlic
• 2 cups cider vinegar
• 1/2 cup currants (optional)

Directions

1. Cup up lemons and soak in vinegar overnight. Blanch persimmons in boiling water for 5 minutes, then peel and dice.
2. Add the lemons and remaining ingredients and bring to boil.
3. Continue boiling for about 40 minutes or until the mixture starts to thicken. Remove from stove, allow mixture to cool, bottle and seal.

Email to a friend | Print this recipe | Back