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.
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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.