Persimmon Chutney

12 persimmons

6 lemons

½ cup oil

1 tsp. salt

1½ cups sugar

1 tsp. chilli sauce or powder

2 tblsp. finely chopped raw ginger

3 cloves chopped garlic
2 cups cider vinegar

½ cup currants (optional)

Cut up lemons and soak in vinegar overnight. Blanch persimmons in boiling water for 5 minutes, then peel and dice. Add the lemons with all other ingredients and bring to boil. Continue boiling for about 40 minutes or until the mixture starts to thicken. Remove from stove, allow mixture to cool, bottle and seal.