Persian Persimmon Chutney

Name: Persian Persimmon Chutney
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Makes a 1-pint jar
Cuisine: Iranian
Ingredients: 2 tablespoons vegetable oil; 10 small persimmons (about 2½ pounds); 2 tablespoons toasted coriander seeds; 2 tablespoons toasted black mustard seeds; 1 tablespoon toasted cumin seeds, toasted; 4 dried Persian limes* (limu Omani), pierced; 2 red hot chilies, slit; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 10 medjool dates, pitted and sliced; 2 tablespoons corn syrup; 1 cup red wine vinegar; 4 slices crystallized ginger, chopped; 5 garlic cloves, crushed and peeled; Two 3-inch cinnamon sticks; 2 cardamom pods

Quick & Easy

Preparation info

Makes a
1 pint
jar

Difficulty
Easy
Ready in
55 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

10 small persimmons (about 2½ pounds)
2 tablespoons vegetable oil

Asia
Iran
Preserve
Gluten-free
Vegan
Southeast Asia

Method

Wash the persimmons, remove the stems, and slice.
Heat the oil in a wok or deep skillet over medium heat until very hot. Add the mustard, coriander, cumin, cardamom and cinnamon, and cook for 20 seconds, until aromatic (keep a cover handy to stop any seeds from flying out).
Add the remaining ingredients, except the vinegar, and stir-fry for 5 minutes.