Persimmon & turmeric chutney

(Pip's Memorial Chutney)

Persimmons are a perfectly pleasant fruit, with a 'love it or hate it' following. If you happen to be on the fence about persimmons, I hope to persuade you to try this positively phenomenal preserve.

I use Fuyu persimmons for this AsianIndian fusion recipe. If you're unsure which persimmon variety you have, Fuyu (and other sweet-tasting varieties) are quite squat, with flat undersides. The tart ones tend to be longer and more narrow, similar to Roma tomatoes.

INGREDIENTS

2 cups fresh turmeric root 10 persimmons – firm, but beginning to soften 1 litre of mango juice, preferably unsweetened 1 cup chopped dates 1 cup cranberries the juice of 3 lemons ½ cup brown sugar 2 tsp sea salt 2 cinnamon sticks 3 whole cloves 1 tsp ground allspice ½ tsp ground cardamom

METHOD

1 Peel and finely grate the turmeric roots – wear gloves to avoid your hands turning yellow. Peel and chop the persimmons.

2 Put all the ingredients in a heavy-bottomed pot and simmer on a very low heat for 30-50 minutes. Stir often to prevent burning (which will make it taste bitter).

3 As soon as the chutney starts to thicken and caramelise, it's ready. Carefully spoon into sterilised jars. Keep in the fridge – it will last about a month, but we eat ours long before then.