PERSIMMON KI CHATNI (sweet persimmon and plum chutney with cashews, about 4 cups)
Use with chicken, duck, fish or seafood curries.
8 medium-size garlic cloves, peeled
2-inch piece (2 ounces) fresh gingerroot, peeled
1 cup wine vinegar
2 cups sugar
1-1/2 pounds (9 medium-size) red plums, pitted and sliced into ¾ inch wedges
1-1/3 pounds (4 medium-size) persimmons, peeled and quartered
2 teaspoons dried ginger powder
2 teaspoons dry mustard
½ teaspoon ground cloves
2 teaspoons kosher salt
1 teaspoon cayenne pepper
2 teaspoons paprika
2/3 cup raw whole cashew nuts
- Process the garlic and ginger with ½ cup vinegar in a blender or food processor until the contents are finely pureed. Pour the mixture into a 5 quart microwave-safe casserole. Add the remaining vinegar and sugar and mix well.
- Cook, uncovered, at 100% power in a 650 to 700 watt carousel oven for 15 minutes (or until liquid turns syrupy), stirring 2 times. Remove from oven.
- Add all other ingredients except cashew nuts and cover with the lid. Cook at 100% power for 15 minutes (or until contents look thick and glazed like jam), stirring twice. Remove from oven. Uncover, fold in cashew nuts, allow to cool, spoon into sterilized jars and seal or refrigerate. Let chutney ripen for a day before serving.
- The chutney keeps well, stored in a covered container, in the refrigerator for up to 4 months.
from Julie Sahni, Moghul Microwave