I was recently at an event where a gingerbread cake was served with cubes of fresh persimmon scattered over the top. One of the guests asked, "What's a persimmon?"
Before I could answer, another guest answered, "It's a tree pumpkin."
I almost spit my wine out I was laughing so hard. But it made sense! And, now, my family and I jokingly call these 'tree pumpkins.'
A friend gave me an entire box full of tree pumpkins. I decided to turn them into a condiment to serve along side some pan-seared pork chops. Chutney is one of our favorite condiments to serve with meat and it's so, so easy.
Ingredients makes approximately 3 pints
- 3 to 4 pounds Fuyu persimmons, peeled and sliced (approximately 8 C)
- 1 to 2 small red onion, peeled and thinly sliced (approximately 1 C)
- 1" knob fresh ginger, peeled and grated
- 1/3 C organic dark brown sugar
- 1/2 C water
- 1/2 C white wine
- 3/4 C organic apple cider vinegar
- 1 T whole brown mustard seeds
- 1/2 t garam masala
- freshly ground salt to taste
- freshly ground pepper to taste
Combine all ingredients in a large pot and bring to a boil. Reduce heat to a simmer and cook, stirring often, until chutney is thick and syrupy, approximately 35 to 40 minutes. Season to taste with salt and pepper. Spoon into sterile jars and refrigerate. It should last up to 2 months in the refrigerator, but ours never lasts that long.
We served this over a cast iron-seared pork chop. The recipe will be posting soon, too.