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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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
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