Chutney Tuesday: Persimmon, fresh cranberry and chilli chutney

I didn't even know what persimmons were before I bought the ingredients for this chutney. They had them in asda and I thought they looked interesting. A quick google told me that they were a bit like mangoes so I thought they would be good for chutney. They also had fresh cranberries, so I didn't have to make do with dried ones. Then I saw these skinny green chillies and my ingredients were decided.

during the cooking this chutney looks particularly unappetising. it goes a disgusting shade of pale pink and turns scummy, but keep going, it sorts itself out in the end.

Watch this one carefully for burning. I don't know why but this one seemed to try to burn a lot more than other recipes I have done.

makes approx 9-10 200ml jars.
ingredients:

2 tbls veg oil
6 small persimmons (approx 1kg)
fresh cranberries (300g)
1 large cooking apple (420g)
2 white onions (approx 400g)
350ml cider vinegar (350ml is one bottle of asda own brand)
350g white granulated sugar
6 thin green chillies
1 clove garlic
1/2 inch fresh ginger
2 tsp ground coriander
2 tsp ground cumin

dice apples, onions and persimmons. finely chop garlic and ginger. finely slice chillies.

fry onions until starting to soften. add chillies, garlic, ginger and spices until thorougly soft.
add persimmon, apple and whole cranberries and cook for 2 more minutes turning all of the time.

add vinegar and sugar, cover and cook for 5 minutes until fruit looks soften abd cranberries split.
cook uncovered until jammy in appearance and a spoon can be dragged through leaving a clear channel (about 30 mins)

transfer to sterlised jars and store.