Tomato and persimmon chutney

STEP BY STEP

Let's make something delicious.

1. 01

   Halve the chillies lengthways and remove the stalks, seeds and membranes. Halve the tomatoes and remove the stalk bases and seeds. Peel the persimmon, onion and garlic, then finely chop the onion. Put everything in a blender and purée until smooth.

2. 02

   Heat the olive oil in a saucepan and gently cook the tomato purée in it. Add the blended mixture. Add the coriander, honey, finely chopped mint, currant jelly, soy sauce, vinegar and salt, then bring to the boil. Reduce the heat and simmer for about 25 minutes, stirring frequently. Check and adjust the seasoning.

3. 03

   Transfer to a bowl and leave to cool.