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Persimmon Chutney

Persimmon Chutney

Preparation : 5 min Resting : -
Cooking : 15 min Equipment : SmoothieMix
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Serves 400ml :
1 onion
1 sprig thyme
1 tsp sherry vinegar
25 g toasted pine nuts
2 large, ripe persimmons
1 bayleaf
1 tbsp honey
10 g butter
1Wash the persimmons, remove the calyces and cut the fruit into large pieces.
2Process in the Smoothiemix. Soften the chopped onion in butter and add the persimmon coulis, thyme, bayleaf, vinegar and honey. Simmer for 15 minutes.
3Add the pine nuts at the end of the cooking time.
Chef’s tip

This chutney goes well with poultry. Persimmon coulis is also delicious on its own, served with a dessert (e.g. chocolate cake).


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