Sous Vide Fuyu Persimmon Chutney

Persimmons are a fall favorite here in Northern California. I’ve received pounds of them from my CSA — more than I can possibly eat fresh. To preserve their unique sweetness, I like to turn them into a rustic chutney spiced with curry, ginger, and mustard seeds. It makes a perfect addition to any holiday table. Chutneys are easy to throw together in the Anova Precision Cooker, and there’s no stirring needed. Note: This recipe has not been tested for canning safety, and will need to be stored in the refrigerator.

Author

Kate Williams

Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.

Prep Time: 00:20

Recipe Time: 05:00

Temperature : 183F / 83.9C

Ingredients

• 2 pounds fuyu persimmons, peeled and diced
• 1 small onion, diced
• 1/2 cup light brown sugar
• 1/4 cup raisins
• 2 tablespoons apple cider vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons yellow mustard seeds
• 1 1/2 teaspoons coriander seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon curry powder
• 1/4 teaspoon dried ginger
• 1/8 teaspoon cayenne

Directions

1. Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
2. Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique ora vacuum sealer on the moist setting.
3. Place the bag in the water bath and set the timer for 5 hours. If using a zipper lock bag, you may need to weigh down the bag to keep it submerged during the first hour of cooking.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the chutney to storage containers, and let cool completely before refrigerating. Serve cool or at room temperature.