Step 1: Ingredients
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
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 chop the persimmons, apple and pear.
Step 4: Add Ingredients to pan and simmer
Avoid high heat to keep the chutney from burning, becoming bitter and/or sticking to the pan.
Step 5: Where to find ingredients
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.