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…
Instructions
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1
In a small pot, bring all the ingredients, except for the
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2
persimmons, to a boil. Simmer over medium heat for 5 minutes
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or until the liquid starts to become syrupy.
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4
Add the persimmons and continue cooking for 5 minutes.
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5
Transfer to airtight containers. Let cool and refrigerate for
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2 hours before serving. The chutney will keep for 1 month in
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the refrigerator, and in sterilized Mason-style jars, for 1 year
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at room temperature.
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Delicious served cold with charcuterie and cheese, or warm
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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.
