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Description
A chutney that’s both familiar and exotic, as diced apple mingles with cubes of barely cooked persimmon. To supercharge the sweet-sour experience, we used ginger, Espelette pepper and the acidic kick of two kinds of vinegar: rice and apple. On a cheese platter, this holiday condiment is a perfect fit with soft, creamy cheeses, and can also sub in for fruit ketchup with a meat pie or cranberry sauce with turkey.
Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup sugar
- 1/4 cup water
- 2 Tbsp. rice vinegar
- 2 Tbsp. cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. Espelette pepper
- 1 cortland apple (peeled, cored and diced)
- 1 ginger (1-inch, 2.5 cm piece, finely chopped)
- 1 small shallot (finely chopped)
- 1 lb. persimmons (non-astringent, about 3, diced)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat |
Trans Fat |
Cholesterol |
Sodium610mg25% |
Potassium1100mg31% |
Protein5g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate145g48% |
Dietary Fiber<1g4% |
Sugars51g |
Vitamin A15% |
Vitamin C260% |
Calcium10% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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