Spicy Mango Persimmon Chutney
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1 Tbsp yellow mustard seeds
1 Tbsp coriander seeds
4 cardamom pods, cracked
2 persimmons, peeled and chopped (approx 2 cups)
1 large mango, peeled and chopped (approx 2 cups)
1/4 cup cider vinegar
1/4 cup brown sugar
juice of 1 lemon
1/4 tsp salt
2/3 cup water plus more if necessary
1 cinnamon stick
4 whole cloves
1 inch knob of ginger, peeled and thinly sliced (or grated if you want a finer texture)
1 clove garlic, minced
1 habanero pepper, minced (or any other hot pepper)
Makes 2 cups.
In a heavy bottomed pan, toast the mustard seeds, coriander seeds, and cardamom pods for just a minute or so, until fragrant.
Add all the rest of the ingredients and bring to a boil. Simmer for about 30 minutes until the mixture is thick. Stir it regularly. Add more water if the chutney gets too dry and sticks to the bottom of the pan. I simmered mine covered for part of the time, and depending on the juiciness of your fruit, you can adjust. You want it to cook for 30 minutes, and be thick at the end.
Fish out the whole cloves, cardamom pods, and cinnamon stick. Ladle the chutney into two jars, let cool, then refrigerate. It will keep for at least a few weeks, probably longer.