Persimmon Chutney

Persimmon Chutney

  • Preparation 20 min
  • Cooking 15 min
  • Chilling 2 h
  • Servings 1
  • 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)

Categories

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

Preparation

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