In a pan, add the cumin, fennel, mustard and fenugreek and let toast until the it smells of spices, 2-4 minutes. Powder it coarsely.
In a heavy bottomed pan, add oil and let it get hot. Add the grated ginger, the persimmon,jaggery, apple cider vinegar, lemon juice, garam masala, asafoetida and chilly powder. Mix well and bring it to low boil. Add the spice mix. Let it thicken, it will take about 30-40 minutes. Keep the flame on medium. Make sure not to burn the bottom. Store it airtight containers and keep refrigerated.
Assemble:
Slice the bread to thin angled slices. Line the bread, top with a tbsp of ricotta, add a tsp of persimmon chutney. Top that with some micro greens and drizzle some olive oil
over it. Lightly sprinkle some salt flakes and pepper and top with some toasted sliced pistachios.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/11/04/bruschetta-with-persimmon-chutney/