Persimmon Chutney

Name: Persimmon Chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 cups (500 ml)
Ingredients: 1/2 cup (105 g) sugar; 1/4 cup (60 ml) water; 2 tbsp (30 ml) rice vinegar; 2 tbsp (30 ml) cider vinegar; 1/2 tsp salt; 1/4 tsp Espelette pepper; 1 Cortland apple, peeled, cored and diced; 1 1-inch (2.5 cm) piece ginger, finely chopped; 1 small shallot, finely chopped; 1 lb (450 g) non-astringent persimmons (about 3), diced

(0)

Rate this recipe

Preparation 20 min
Cooking 15 min
Chilling 2 h
Makes 2 cups (500 ml)
Freezes Yes

A chutney that’s both familiar and exotic, as diced apple mingles with cubes of barely cooked persimmon. To supercharge the sweet-sour experience, we used ginger, Espelette pepper and the acidic kick of two kinds of vinegar: rice and apple. On a cheese platter, this holiday condiment is a perfect fit with soft, creamy cheeses, and can also sub in for fruit ketchup with a meat pie or cranberry sauce with turkey.

Featured in RICARDO Magazine HOLIDAY 2018

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Persimmon Chutney

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Chef’s Knife