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Persimmon Chutney

Makes 2 cups

What to do with the Hachiya persimmon…this pointy-bottom, apple shaped persimmon that can only be enjoyed when the fruit has ripened to a soft, almost mushy stage. As a result many simply think they are over-ripe, but they would be wrong and missing out on a wonderfully rich fruity flavor. Serve as a condiment for lamb, pork, chicken or duck.

4 each persimmon

1 small yellow onion diced

3 ea garlic clove, minced

1 red bell pepper, diced

1 tbs diced candied ginger (can substitute fresh ginger)

½ cup rice wine vinegar

1 lemon, zested and juiced

2 tbsp sugar

1 tbsp Sambal chili sauce (or 1 tsp chili flake)

2 tsp Vietnamese or Thai fish sauce (or substitute 1 tsp salt)

1 tsp corn starch

4 each cardamom (or ½ tsp ground)

1 cinnamon stick (or ½ tsp groung)

½ tsp fresh coarse ground long pepper (at specialty food stores or Indian markets, or substitute regular black pepper)

MISE EN PLACE:

Peel persimmons and dice the meaty flesh to break up any fibrous matter.

Wisk together cornstarch, sugar, fish sauce, lemon juice and vinegar.

 

 

 

COOKING:

Add all ingredients to small sauce pan and bring to a simmer over medium heat stirring frequently. Cook until sauce thickens (approx 15 minutes) and remove from heat. Allow to cool to room temperature. Leave the cardamom and cinnamon stick in the chutney but do not serve. The flavor of the chutney will improve with age.

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