persimmon chutney

the first frost has fallen and it's getting cold here in korea. while the ginko and maple trees are dying a vibrantly colored death, the persimmon trees have already lost their foliage and look like naked christmas trees ornamented in bright orange globes of glass. this time of year, all the persimmon trees are decorated with fruit and, as a result of the practical korean tradition of giving food as gift (a tradition i wholeheartedly intend to take with me), we have received many a bag of the sweet autumn fruit.
their sweetness is perfect enough eaten fresh but, with so many rapidly ripening persimmons to work with, i was inspired to use them in almost everything i ate this month. here are some of my favorite ways to enjoy persimmons and i hope you will enjoy them too...

frozen and eaten with a spoon... a natural sorbet!
spiced apple and persimmon compote with yogurt.


persimmon chili chutney...

6 fuyu persimmons, peeled and diced
1 lemon, juiced and 1 inch of peel retained
2 garlic cloves, minced
1 medium onion, chopped
6 whole cloves
8 peppercorns
1 green chili, minced
4tbs vinegar
1t salt
½ cup sugar
¼ cup Water
1tsp cumin seeds

simmer the cumin seeds, cloves, peppercorns, chili, salt and sugar in the vinegar, lemon juice and water until spices have steeped, about 15 minutes...
add onion, garlic and lemon peel and simmer for an additional 10...
add persimmon and cook over low heat for about 40 minutes until thickened.
serve over anything and everything!