Introduction: Fresh Turmeric and Persimmon Chutney
Step 1: Ingredients
Fresh Turmeric root, about a pound or 3 -4 cups unpeeled
3 Fuyu persimmons
1 pear - use any pear, though asian pears are wonderful
1 apple - I used organic golden delicious
1 Liter of Mango Juice - preferably sweetened without sugar, only with fruit juice.
1 1/2 cups dried cranberries
3 fresh squeezed lemons, seeds removed.
Step 2: Additional Spices
1/4 - 1/2 cup sugar
2 tsp sea salt
2 cinnamon sticks
3 whole cloves
3 whole allspice berries
12 or more green cardamom pods - this is a personal taste thing, I like lots of cardamom
1 teaspoon chopped dried whole mace pieces.
Step 3: Chop Ingredients
Peel and finely chop the turmeric roots. This is tedious, wear gloves because turmeric will stain your hands a nice bright yellow color for days.
Peel and chop the persimmons, apple and pear.
Step 4: Add Ingredients to Pan and Simmer
Add all ingredients to a saucepan and simmer slowly until thickened. Avoid too much sugar, although it is a great preservative and will make the fruit gel quicker, a slow cook has a better overall flavor.
Avoid high heat to keep the chutney from burning, becoming bitter and/or sticking to the pan.
Step 5: Where to Find Ingredients
The majority of these items can be found at a well stocked Indian grocery, or Asian grocery like Super H Mart. Sometimes you can find the items Whole Foods or Central Market, but you may pay a premium.
Use over baked chicken with rice, as a side with dal or pulses, or serve with cream cheese and crackers.
A strong fusion of Indian and American Flavors, it has a slight crunch, ginger/peppery taste from the turmeric.
Store in a lock top tupperware type container. Keeps in the fridge for months.
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