Fuyu Persimmon Relish

Ingredients for Fuyu Persimmon Relish

• 1/2 tablespoons olive oil

• 1 onion, finely chopped

• 1 tablespoon mustard seed

• 120ml sherry

• 60ml sherry wine vinegar

• 4 firm-ripe Fuyu persimmons, finely diced and seeded if necessary (about 425g total)

• 35g dried currants

• 1 1/2 teaspoons sea salt

• 1/2 teaspoons freshly ground black pepper

How to make Fuyu Persimmon Relish

In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and sauté until soft, about 5 minutes. Add mustard seed and sherry, then bring to boil and reduce until no liquid remains, 1 to 2 minutes. Add sherry vinegar, persimmons, and 240ml water, then bring to boil and reduce by 3/4, about 8 minutes. Add currants and continue cooking until almost no liquid remains and currants are plumped, about 3 minutes. Remove from heat and stir in salt and pepper. Transfer 1/2 relish to food processor and pulse until smooth, about 30 seconds. Return processed relish to skillet and stir to combine. Transfer to airtight container and refrigerate at least 24 hours and up to 3 days.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.