Sous Vide Fuyu Persimmon Chutney
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 othe ...
Ingredients for 10
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
Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
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.
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.
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.