Yup, got it. I think I BWBed my last batch. 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.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

No....mustard seed is "un ground" dry mustard....but it doesn't give the bite to something that dry mustard does. Leave it out if you don't want to wait until you get some mustard seed... Better than subbing dry mustard. Linda c

The combo in a pie doesn't sound great to me but I've never actually tried it. There is a persimmon pie recipe at the site below that looks really good using Fuyo persimmons. (scroll down.) Here is a link that might be useful: Persimmon pie