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Turmeric and Persimmon Chutney

Turmeric and Persimmon Chutney


4 cups fresh turmeric root, peeled and chopped
3 persimmons, peeled and chopped
1 pear, peeled and chopped
1 apple, peeled and chopped
4 cups mango Juice
1-1/2 cups dried cranberries
3 fresh lemons, juice and zest
1/4 to 1/2 cup sugar
2 teaspoons sea salt
2 whole cinnamon sticks
3 whole cloves
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baking spice Options

3 whole allspice berries
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12 green cardamom pods, crushed slightly
1 teaspoon chopped dried whole mace pieces

Cooking Instructions

Make spice bundle. Cut an 8" square of cheesecloth and place the cinnamon sticks, cloves, allspice berries, cardamom pods and whole mace pieces in the center. Bring the edges up and together, then twist tightly to make a bundle. Tie securely with cotton twine or string.

In a large, heavy bottomed sauce pan, add the chopped fruit, mango juice, dried cranberries, lemon juice and zest, sugar and salt. Stir gently to mix. Add the spice bundle. Bring to a boil then reduce heat to low. Continue to simmer slowly until thickened, stirring periodically, approximately 20-30 minutes. Remove and discard spice bundle. Cool chutney to room temperature. Spoon into small glass jars and store in refrigerator.

Equipment List

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