This sweet chutney has a beautiful bright colour and is an excellent way to use up and preserve over ripe persimmons.
Makes about 2 cups of chutney.
Finely chop the onion. Remove the skin from the persimmon and roughly chop them.
In a warm pan toast the cumin seeds for a minute until they are fragrant. Then add the chili, tumeric, ginger, onion and oil. Turn the heat up and fry gently until the onion is soft; about 2 minutes.
Add the persimmon and sugar and cook for another 8 to 10 minutes until the persimmon is completely broken down. Add half the lime juice and taste the chutney for right balance of sweet and bitter flavour to see if the remainder is needed.
The chutney will keep for a few months in the fridge, just pour it into a warm sterilised jar while it is still hot and seal tightly with a lid. Wait until the jar is cool to refrigerate it.