(courtesy of Kevin’s English friend Chaz)
3 lb. firm Fuyu persimmons, peeled, seeded and finely chopped
2 lb. pears, peeled and finely chopped
1 onion, finely chopped
2” piece ginger, peeled and grated
1⁄2 cup raisins
2⁄3 cup molasses sugar
1⁄3 cup honey
1⁄2 cup apple cider vinegar
juice of a lemon
1 heaped tbsp. mustard seeds
1 heaped tbsp. coriander seeds
heaped 1⁄2 tsp. garam masala
heaped 1⁄2 tsp. curry powder
1 heaped tsp. red pepper flakes
salt to taste
Put everything into the same pot, bring to the boil and simmer for an hour or so, until sticky and thick. Pour into hot sterilised jars and seal according to the customs of your country. Enjoy with cold meats and hard cheeses.