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Persimmon Chutney

Joe Dimaio of Stars Rooftop and Grill Room in Charleston, South Carolina, shares the perfect sauce to add a sweet burst of flavor to any dish. Whether spooned on top of grilled fish or added to a cheese and charcuterie spread, this chutney is a great way to take advantage of the short persimmon season.

5 persimmons
1/2 cup sweet red onion, diced small
1/4 cup champagne vinegar
1/2 cup sugar
1/2 cup water

Dice the persimmons into medium-sized pieces. Begin sweating the onion in a small saucepot for about a minute, then add remaining ingredients and simmer about 45 minutes on very low heat. Season with just a little salt and vinegar if needed for taste. Yields 2 cups

Note: Persimmons are unique to the common cook because most can’t tell when they are ripe. Perfectly ripened persimmons from the Hachiya variety are the first step to making beautiful chutney or jelly. The persimmon when ripe will feel a little softer than a perfectly ripe tomato.

Recipe and photo courtesy of Stars Rooftop and Grill Room.

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