- Chevington Artisan Brie and chutney and seeded crackers were just made for each other. This pasteurized soft cheese is best served at room temperature - each bite fills your mouth with a soft buttery, creamy cheese.
- Its smooth texture makes it easy to spread on crackers or bread along with this recipe for dried apricot and persimmon chutney.
- Take out of the fridge an hour before using for best flavour and texture.
- If you have never made chutney before, try this recipe as it is incredibly easy and straightforward to make. Keeps for about a month in the fridge. When persimmons are not in season substitute with equal quantities of fresh plums.
- Preparation Time: 25 minutes
- Cooking Time: 30 minutes
- Makes: 1 litre
- For the Chutney
- 1 small onion – peeled and finely chopped
- 2cm fresh ginger root – grated
- 1 Granny Smith apple – peeled, cored and roughly chopped
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 150g dried apricots - roughly chopped
- 250ml cider vinegar or white wine vinegar
- 300g brown sugar
- 1 lemon – juice and zest
- 1 orange – juice and zest
- 3 persimmons – peeled and roughly chopped (600g)
- In a large saucepan combine all the ingredients except the persimmons.
- Bring to the boil over medium heat, stirring occasionally.
- Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes.
- Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
- Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
- Transfer to sterilized jars, store in the fridge and use within 1 month.
Tagged in: apple
, Brown Sugar
, Cheese party
, Cider Vinegar
, dried apricots