Persimmon and Pecan Chutney
Ingredients
At a glance
Main Ingredient
Cinnamon
Onion
Persimmon
Pecan
Course/Dish
Chutney
Makes
2 cups
1 large onion, sliced
1 t. ground ginger
½ t. ground cinnamon
¼ t. ground clove
1 t. salt
1 t. cayenne pepper
¼ c. brown sugar
¼ c. red wine vinegar
1 ½ c. ripe persimmons, peeled and seeded
½ c. toasted pecans, chopped
½ c. golden raisins
1 t. ground ginger
½ t. ground cinnamon
¼ t. ground clove
1 t. salt
1 t. cayenne pepper
¼ c. brown sugar
¼ c. red wine vinegar
1 ½ c. ripe persimmons, peeled and seeded
½ c. toasted pecans, chopped
½ c. golden raisins
Methods/steps
Combine the onion, ginger, cinnamon, clove, salt, cayenne, sugar and vinegar in a small pot and cook over low heat for 30 minutes, stirring often. Add the persimmons and cook until thick, about 15 minutes. Add the pecans and raisins and cool. Let sit for a few days before serving. Serve with cheese, duck, pork or game.
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. Email marketing by Emma. To read previous newsletters, click here.
Stay Connected
