Persimmon-Tomato Chutney

Gorgeous, sweet persimmon. Juicy, tangy tomato. Perfect combo. A dollop will compliment almost anything. As a dipping sauce or slathered on your burger or accompanying a simple plate of daal and khichri. Ramp up the heat level to your preference.

Tomatoes and Persimmon

2 persimmons, chopped up
4 tomatoes, deskinned and chopped
4 garlic cloves, smashed and roughly chopped
3/4 cup apple cider vinegar
1/2 cup maple syrup
3 Thai green chilies, deseeded and chopped (optional)
1 tsp. red pepper flakes
1 tbsp. onion seeds
small bunch dill leaves, picked
salt to taste

Household Herbs

– Bring a pot of water to boil and blanch the tomatoes (make sure to pierce the skin before to make peeling easy). This takes about 20 seconds. Remove from the water and cool to peel. The skin should just slide off. Core and cut into slices.
– Wash and clean the persimmons. Peel the skin, core and slice it up also.
– Combine the two in a pot with all the remaining ingredients and bring to boil. Reduce heat and cook till mixture is soft.
– Blend until smooth and silky. Adjust salt if needed.
– Allow to cool and refrigerate.

Perfect to serve the next day with some fresh dill mixed in.


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