Have persimmons but no mustard seed to try compumom's recipe.

Anyone know if Coleman's dry mustard will substitute? TIA

* Posted by compumom (My Page) on Fri, Jan 5, 07 at 2:27

Hi Lee,

It is delicious, isn't it? What is Faux Chicken Tikka? I love the real thing.

Here's the chutney recipe-- I don't know if Fuyu's are still available.

Persimmon Chutney

2 pounds crisp-ripe to soft-ripe Fuyu-type persimmons; or

2 pounds soft-ripe Hachiya-type persimmons

2 tablespoons minced fresh ginger or 1 1/2 teaspoons ground ginger

1 tablespoon mustard seed

3 1/2 cups water

3/4 teaspoon chili powder

1/2 pound (2 cups) dried apricots

1 1/2 cups white wine vinegar

1 1/2 cups raisins

1 1/4 cups firmly packed brown sugar

1. To prepare Fuyu-type persimmons, cut off stems and peel with a sharp knife

or vegetable peeler. chop fruit, discarding any seeds; you need 4 1/2 cups fruit.

To prepare Hachiya-type persimmons, pull off stems, then cut fruit in half and

scoop pulp from skin with a spoon; you need 2 2/3 cups fruit. Set fruit aside.

2. If using Fuyu-type persimmons, in a 5- to 6-quart pan combine fruit with water,

apricots, raisins, ginger, mustard seed, and chili powder. Bring to a boil,

reduce heat to a simmer, then cover and cook 10 minutes. Add vinegar and sugar.

Simmer, uncovered, stirring occasionally then more frequently as mixture thickness,

until most of the liquid evaporates and chutney is reduced to 7 cups, about 45 minutes;

remove from heat.

3. If using Hachiya-type persimmons, in a 5- to 6- quart pan bring water, apricots,

raisins, ginger, mustard, and chili to boiling, reduce heat to simmer, cover, and cook

10- minutes. Add vinegar and sugar. Simmer, uncovered, stirring occasionally until reduced

to 41/2 cups, about 55 minutes. Stir in Hachiya-type fruit and remove at once from heat.

4. Serve chutney warm, or store in covered jars in the refrigerator up to 1 month;

or freeze in easy-to-use units.