The first time I tasted Fuyu Persimmons was at a Farmer’s Market and it was an absolute delight! With the same memory of taste, I bought them in bulk from Costco but they were flavorless 😦
I knew this was going to go waste if we had to consume all of them as a fruit, so I wanted to use them up in a productive way. That’s when the idea of chutney/pickle flashed into my mind. But I didn’t want to use tons of oil like we do in the regular Indian pickles. That’s how I attempted making this “no oil” chutney/pickle.
- 6 firm Fuyu persimmons – peeled, seeded and roughly chopped into medium cubes
- 1 large onion – finely chopped
- 1 large green bell pepper – chopped into medium cubes
- 2 garlic cloves – finely chopped
- Balsamic white vinegar – 1 cup (200 ml) (you could substitute with apple cider vinegar instead)
- Sugar – 1/4 th cup
- Salt – as per taste
- Red chilli powder – as per taste
- Coriander powder – 2 tsp
- Garam masala – 1 tsp
I got approximately 1 quart jar i.e 32 oz from the above ingredients
- Add all the ingredients in a large saucepan and bring to boil.
- Then simmer and cook for 30-40 mins with occasional stirring till the mixture thickens.
- Allow the chutney to cool and then can it in a mason jar.
- The chutney will be ready to be served in 3-4 days.
Try this tangy, sweet and spicy chutney with chappatis, parathas, idlis or dosas! You will surely relish it !