Here's a chutney that’s good for your stomach and your heart.

Persimmon is a decadent fall fruit that is only in season for a short time, and which contains significant concentrations of dietary fiber, minerals and phenolic compounds.

The fruit is also rich in vitamin A, vitamin C, sodium, potassium, magnesium, calcium, iron and manganese. Persimmons can be eaten cooked or raw.

The health benefits of ginger have been documented since 2000 years. One of its many uses is to help neutralize stomach acids that can cause diarrhea, nausea and cramping as well as help blood flow.

This chutney goes well with rice pilaf, flat breads, samosas, marinated tofu or all by itself.

4 large Fuyu persimmons peel and chop into fine pieces
½ teaspoon sunflower oil
1 tablespoon fresh ginger, peeled and minced
1 cinnamon stick
1/2 cup orange juice
½ teaspoon orange zest
½ teaspoon cardamom
Pinch sea salt

Use a medium sauce pan and heat on medium-high heat. Add the sunflower oil, fresh ginger and cinnamon stick and cook for 2 minutes stirring often.

Add the persimmons, orange juice, orange zest cardamom and sea salt. Bring to a boil and turn to low heat, cover and let cook for 20-25 minutes. Remove from heat and let sit for 10 minutes, cool, and enjoy.