Persimmon Chutney
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 […]
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
Instructions
- In a small pot, bring all the ingredients, except for the
- persimmons, to a boil. Simmer over medium heat for 5 minutes
- or until the liquid starts to become syrupy.
- Add the persimmons and continue cooking for 5 minutes.
- Transfer to airtight containers. Let cool and refrigerate for
- 2 hours before serving. The chutney will keep for 1 month in
- the refrigerator, and in sterilized Mason-style jars, for 1 year
- at room temperature.
- Delicious served cold with charcuterie and cheese, or warm
- with meat pie or turkey.
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.