Persimmon Chutney

Ingredients 
8 ripe persimmons, diced
4 small Granny Smith apples, cored and diced
2 medium onions, chopped
2 tablespoons grated fresh ginger
1 tablespoon mustard seeds
1 tablespoon curry powder
½ teaspoon chilli powder (optional)
1 ½ cups malt vinegar
1 ½ cups lightly packed brown sugar
1 cup currants
1 teaspoon salt or to taste

Method

Add the persimmons, apples, onion, ginger, mustard seeds, curry powder, chilli powder (if using), vinegar, brown sugar, currants, and salt to a large pot. Stir to combine.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cook, uncovered, for about 1 hour. Stir occasionally to prevent sticking, until the chutney is thickened, glossy, and the fruit is very soft.

Taste and adjust seasoning if needed. Let the chutney cool slightly, then spoon into clean jars and seal tightly.