Persimmon Chutney
Try this Persimmon Chutney recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tbsp minced garlic
- 4-5 fuyu persimmons chopped (yield 20 ounces)
- 1 small tart apple chopped (3 ounces)
- 1 cup sweet or yellow onion chopped
- .25 ounce fresh ginger finely chopped
- .125 tsp chopped jalapeno or red pepper flakes conversion:
- 2 tbsp organic maple syrup optional
- 5 grams himalayan salt or natural sea salt with no other i
- 2 lemons juice only
- Carbohydrate 2.75278252633063 g
- Cholesterol 0 mg
- Fat 0.0416331295573295 g
- Fiber 0.174859136199895 g
- Protein 0.529573407969232 g
- Saturated Fat 0.00741069706120466 g
- Serving Size 1 1 liter (15g)
- Sodium 1.4155264049492 mg
- Sugar 2.57792339013073 g
- Trans Fat 0.0125732051263135 g
- Calories 12 calories
Add all ingredients to a food processor or a high-speed blender. Blend well. You may need to add a small amount of water to get the blades moving.Place in the Probiotic Jar, insert the Brine Bowl, seal, add airlock and water.Ferment at room temperature (if below 74°F) for 5 to 14 hours with the airlock. Ferment away from direct light. If warmer than 74°F, then ferment in fridge with airlock for 24 hours. Transfer to fridge.
