Sweet & Delicious Chutney

Persimmon chutney, do I need to say anymore? Probably. Until recently I had never actually heard of a persimmon. It's kind of like a mixture between a tomato/orange/cucumber/apple. It's a little bit sweet, but also kind of watery, and doesn't have a massive amount of flavour. You can eat the skin, and they're pretty easy to get your hands on here in New Zealand.

What is a persimmon?

The persimmon is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated of these is the Oriental persimmon, Diospyros kaki – among the most commonly human-grown fruit trees on Earth.
- Wikipedia

Ingredients Needed:

4 x Persimmons

1 x Red Onion

1 x White Onion

200ml Red Wine Vinegar

1/3 Cup white Sugar

1 tbsp Olive oil

Salt + Pepper to flavour

Instructions:

Chop your onions

Add oil to a pan with onions and let them go translucent

Remove the top of the persimmons, including the leaves

Cut persimmons into cubes

Add persimmons to the pan - keep stirring regularly so they don't stick

After 10mins add your sugar and vinegar

Let simmer and reduce down

Add Salt & Pepper

Let your chutney cool & add to a jar

Leave in the fridge and use as needed

Make the Perfect Match

This chutney is perfect for those summer evening canapés or even those chilli winter nights with cheese and crackers. It's also great with fried crispy tofu and greens for dinner, pair with a glass of refreshing white wine. This is one of the favourites!

Persimmon is super versatile and you can add it to sweet or savoury dishes. Another favourite here in New Zealand, is persimmon crumble with honey and cinnamon. I also love adding a dollop of coconut vanilla ice cream.

Happy cheese and chutney eating. Check out more of our 'Eat My Instagram' recipes. We've also got a few other relish recipes for you to choose from: Chilli Jam Chutney or Sweet & Spicy Mango Chutney

You can also head over to our instagram account below to see what we're up to training wise.

Love Annie

xxx