persimmon chutney

6 large ripe persimmons
1 small onion
1 chilli
1 tsp. mustard seeds
1 tsp. celery seeds
13/ cup raisins
1/4 currants
1 tblsp. chopped mixed peel
1 tsp. chopped ginger
1 clove garlic crushed
1/2 tsp. each of cinnamon, nutmeg and allspice
1/3 cup sugar
1/3 cup brown vinegar
1/3 cup lemon juice

chop onion and chilli. tie the mustard and celery seeds in a muslin bag. combine all ingredients, except persimmons , cover and stand overnight. Place mixture in a large saucepan and boil for 30 mins. add peeled persimmons and boil slowly until it thickens. Pour into hot sterilized jars. makes about a pint.