Today's lunch was exceptional, if I say so myself. Fresh bread and just-made persimmon chutney with cheese and fresh coriander. The bread was made from my second batch of the no-knead dough, made with about 1/2 plain flour, and 1/4 each of high-grade and wholemeal flour, with puffed Amaranth on top. I'm very happy with this ratio and the amaranth adds a nice nutty flavour.
Persimmon chutney (makes 3 large jars)
2kg peeled and chopped ripe persimmons
2 chopped onions
2 cloves crushed garlic
small piece of crushed ginger
1/2 cup lemon juice
1 cup vinegar
2 cups white sugar
1 Tbsp each: curry powder, ground coriander, sweet chilli sauce, salt
Boil until liquid is reduced and chutney has the consistency of jam.