One of the lovely things about being a blogger, is that you randomly get sent gifts through the post. This weeks gift was a box of Spanish persimon. Unfortunately, when I cut them open it appears that they may have been bumped around in delivery a bit, but it seemed a shame to waste them. I therefore thought I would make a chutney, perfect with cheese and biscuits and great for the forthcoming party season.

I decided to opt for a mixture of demerera and white sugar to give it more of a Christmas vibe. If you don't like your chutney too spicy, maybe add a little less chili.The persimon don't break down as much as mango would, so the smaller you chop them the better.

Spanish Persimon Chutney

• 4 large Spanish Persimon 
• 50ml white wine vinegar
• 1 clove garlic chopped
• 1/2 tsp chili flakes
• 1tsp cumin seeds

1. Peel and chop the Spanish persimon into small chunks
2. Add all the ingredients into a saucepan and cook until the persimon have softened and broken down, to a jam like consistency. 
3. Allow to cool and serve with your favourite cheese and cold meats.

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