Persimmon Chutney

4 persimmons
3 medium onions
4 cups water
1/4 cup salt
2 1/2 cups vinegar
3/4 cup sugar
2 teaspoons curry powder
1 tablespoon powdered mustard
1/2 teaspoon turmeric
1/4 cup flour
1/2 cup water

Using a sharp knife, peel the persimmons and remove any seeds. Cut into cubes. Peel and slice the onions into rings. Mix water and salt together and soak the persimmons and onions in this overnight. Drain thoroughly. In a large saucepan combine the vinegar, sugar, curry powder, mustard and turmeric and add the drained onions and persimmons. Bring to the boil and simmer gently for 20 minutes or until the onions are tender. Mix the flour and water to a smooth paste and stir into the pickle. Boil for five minutes, stirring frequently. Pour into hot dry jars. Cover.