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Easy Tomato and Persimmon Chutney
My chunky, sweet, tangy chutney is simplicity itself to make, and will keep for ages too. It's great to eat with cold leftovers, strong cheese, and charcuterie.
Gluten Free, Vegan, Vegetarian
pickled silverskin onions
(or cocktail onions)
fresh rosemary needles
chopped (or 2 tbsp dried)
You will also need:
x 500g (1lb) jars & lids
sterilised and kept warm
greaseproof, or parchment paper discs
Wash the tomatoes, figs, and persimmons, and then chop into bite-sized chunks.
Place into a very large pan (e.g. a maslin pan or stockpot), along with all of the other ingredients.
Stir, making sure everything is mixed well, cover, and then slowly bring to the boil over a medium heat.
Once boiling, turn the heat down to its lowest setting, give everything another stir, cover again, and then cook for about two hours.
Uncover, increase the heat, and bring to a rapid boil. Cook for another 10-15 minutes on medium-high. You want the sugars to just start to caramelise... but not burn.
Give the chutney another stir - if you can feel a little resistance on the bottom of the pan, it's ready!
Remove from heat, divide the chutney between the jars, place a paper disc in each jar, on top of the chutney, then put the lids on tightly.
To store: keep unopened jars at room temperature for up to a year, opened jars in the 'fridge for six months.
Easy Tomato and Persimmon Chutney https://www.yumsome.com/easy-tomato-and-persimmon-chutney/