One of the lovely things about being a blogger, is that you randomly get sent gifts through the post. This weeks gift was a box of
Spanish persimon. Unfortunately, when I cut them open it appears that they may have been bumped around in delivery a bit, but it seemed a shame to waste them. I therefore thought I would make a chutney, perfect with cheese and biscuits and great for the forthcoming party season.
I decided to opt for a mixture of demerera and white sugar to give it more of a Christmas vibe. If you don't like your chutney too spicy, maybe add a little less chili.The persimon don't break down as much as mango would, so the smaller you chop them the better.
Spanish Persimon Chutney
4 large Spanish Persimon
50ml white wine vinegar
1 clove garlic chopped
1/2 tsp chili flakes
- 1tsp cumin seeds
- Peel and chop the Spanish persimon into small chunks
- Add all the ingredients into a saucepan and cook until the persimon have softened and broken down, to a jam like consistency.
- Allow to cool and serve with your favourite cheese and cold meats.
I love persimons! I picked some up in the supermarket today and am so looking forward to eating them. I've never made a chutney with them though.
ReplyDeleteI have seen persimmon in the store many times but I never knew what to make with them. This recipe looks delicious, and great for the holidays!
ReplyDeleteWhat a wonderfully inventive recipe - I bet it tasted fabulous...I do love a bit of chutney with some cheese :-D Thanks for linking up to #CookBlogShare. Eb x
ReplyDeletevery nice post, i certainly love this website, keep on it.
ReplyDeleteHow much sugar? You mention using both Demerara and white in the commentary but not in the recipe
ReplyDelete