Persimmon Chutney | RICARDO

Ingredients

• 1/2 cup (105 g) sugar
• 1/4 cup (60 ml) water
• 2 tbsp (30 ml) rice vinegar
• 2 tbsp (30 ml) cider vinegar
• 1/2 tsp salt
• 1/4 tsp Espelette pepper
• 1 Cortland apple, peeled, cored and diced
• 1 1-inch (2.5 cm) piece ginger, finely chopped
• 1 small shallot, finely chopped
• 1 lb (450 g) non-astringent persimmons (about 3), diced