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Persimmon Chutney

Here’s a recipe for delightful autumnal Persimmon Chutney! Persimmons contain pectin which can be used to make jellies and as a thickening agent. Enjoy this sweet, spicy, salty, tangy recipe – it’ll instantly elevate your side dish! I spread it over Roasted Brussel Sprouts and Plums we kindly got from our friends.

Servings

2~4

Prep Time:

20 min.

Cook for:

7~8 min.

Good For:

Appetizers

Introduction

Persimmon Chutney

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Persimmon Chutney Meraki Japan

Ingredients

  • Persimmon, 1
  • Onion, 1/2
  • Garlic, 3-4 cloves
  • Water, 1/2 cup
  • Apple cider vinegar, 1/4 cup
  • Maple syrup, 1/4 cup
  • Paprika, 1 tsp.
  • Fennel, 1 tsp.
  • Cinnamon, 1 and 1/2 tsp.
  • Salt, 1/2 tsp.
  • Brussel sprouts, plums or other vegetables for roasting
Dice the persimmon, onion and garlic (don’t worry about dicing it perfectly – we’re going to blend it later). 
Add all ingredients in a pot and let it come to a boil (medium to high heat for 7-8 minutes, make sure it doesn’t burn). 
When it’s caramelized, transfer to a food processor and blend. Let it sit at room temperature for a bit.
Enjoy over roasted vegetables or meat! 

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