Persimmon Chutney - WHB # 311

 la ricetta in italiano qui

I haven't been making chutneys for a long time, actually my men are no so keen on strong, hot, spicy flavors, they prefer (like most Italian men :-) more traditional and popular dishes,  as pasta and meat, especially BBQ, which I can say is my vacation from the kitchen as (luckily!) they personally deal with the marinade and cooking!This chutney recalls for a quite unusual ingredient, persimmons, enjoyable only in this season. But how beautiful are the naked trees with all those brilliant orange spots? They bring joy and happiness at first sight even on those long gray days muffled by the fog (although where I live over the lake the sun always shines! :-). But sometimes persimmons are less appreciated because once on the table their texture and taste do not suit everyone (including me). 
So, combined with other fragrances and aromas they magicaly become important and enjoyable: this chutney is very nice served with roast meat or bollito (boiled meat), but also with a lovely platter of cheese, salami and ham.

For about 700 g of chutney (a couple of jars):

400 g persimmons

100 g brown sugar

1 apple, peeled and diced 

4 dates, pitted and cut into 4*

1 red onion, sliced ​​

1 chili

1 teaspoon freshly grated ginger

1 dl white wine vinegar

1 dl water

* I had not dates at home and replaced with 60 g jumbo raisins, lightly soaked in warm water for 15 minutes, then drained, squeezed and chopped.

Peel persimmons and put in a saucepan with apple, onion, dates, chili, ginger, sugar, vinegar and water. Bring to a boil and cook over medium heat for 30 minutes, until thickened. If you prefer a softer chutney, just let cook for a few more minutes, adding a little water.

 

This recipe is my personal entry to WHB # 311 English edition

hosted by Bri from Briggishome.   
Thanks again to Haalo who manages greatfully all events,
and to Bri for the Italian edition.
Thanks again to Kalyn for her successfull idea!

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