I have also had the opportunity to cook with ingredients that I like but don't often buy, like persimmons. This week, four fat little Fuyus appeared.
But I liked the idea of doing something more interesting with them than tossing them in a salad. I'd seen recipes for persimmon bars and persimmon cakes, but since I was already chilling dough for my apple crostata (an upcoming post) I wanted something savory.
Or at least sort of savory. I decided on a spiced persimmon chutney.
This isn't the kind of thing I normally make. I'm not crazy for chutney, and the husband isn't much for sauces and relishes. But I decided to give it a whirl, since I had all of the ingredients on hand.
I modified the recipe based on the reader reviews--I cut the vinegar, apple, and raisins in half, and I left out the jalapeno. I also nearly wrecked it when I dumped all the ingredients in the pan after reading "Combine all ingredients" before I noticed the next two words, "except persimmons". I spent the next few minutes sorting through the pan pulling out the little orange squares.
The recipe, with my changes, turned out great. I served it alongside a roasted pork loin rubbed in ground fennel and coriander to echo the flavors of the chutney. Even the husband declared it a success.
This week I have more persimmons arriving. What shall I do with them?