Ingredients and Weight:
- Persimmons: 500 grams (about 4-5 medium persimmons)
- Red Onion: 1 large, chopped
- Apple Cider Vinegar: 1 cup
- Brown Sugar: 1/2 cup
- Garlic Cloves: 5, minced
- Jalapeño Peppers: 2, chopped (for spice)
- Salt: 1 teaspoon
- Fresh or dried Herbs (e.g., oregano, basil): 1 tablespoon, chopped
Preparation Time: 30 minutes (excluding cooking time)
Cooking Time: 1 hour
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare persimmons by peeling and removing seeds. Cut into small cubes.
- In a large saucepan, combine chopped persimmons, red onion, vinegar, brown sugar, garlic, and jalapeño peppers.
- Bring to a boil over medium-high heat. Reduce heat and let simmer for 45 minutes, stirring occasionally.
- Add chopped herbs and season with salt. Continue to cook for another 15 minutes or until the chutney reaches a thick consistency.
- Transfer to a bowl and cool completely before serving or storing.
Nutritional Information: (per serving - assumes the dish is served by 8 people)
- Calories: 150-200 (depending on the ingredients used)
- Carbohydrates: 30-40g
- Fat: 5-10g
- Protein: 2-4g
Dish Characteristics:
- Spicy and sweet flavor combination
- Thick and rich texture
- Versatile - can be served as a side dish or used as a spread for meats or sandwiches
User Comments:
- "The flavors were amazing! The persimmon chutney brought a unique touch to my dinner party."
- "The jalapeño gave it a nice kick. My family loved it!"
- "The texture was perfect, not too runny and not too thick."
Special Precautions and Tips:
- Use ripe persimmons for best flavor and texture.
- Adjust the spice level by adding or removing jalapeño peppers.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks. Reheat before serving.
