Bruschetta with Persimmon Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chutney, Sauces
Serves: 4-6
Ingredients
For the Persimmon Bruschetta
  • 1 loaf of French Baguette
  • Ricotta mixed with some salt and pepper
  • Persimmon Chutney
  • Olive oil to drizzle
  • Micro greens
  • Toasted Pistachios
  • Freshly cracked pepper to top it off.
For the Persimmon Chutney
  • 1 pound fuyu persimmon, peeled and finely chopped
  • 1 tbsp peanut oil or any vegetable oil
  • ½ tsp grated ginger
  • ⅓ cup apple cider vinegar
  • 1 tbsp lemon juice
  • ½ tsp cumin
  • ½ tsp fennel
  • ½ tsp mustard seeds
  • ½ tsp fenugreek seeds
  • 2 tbsp powdered jaggery or brown sugar
  • ¼ tsp red chili powder
  • ⅓ tsp garam masala powder
  • a pinch of asafoetida/hing
  • salt as required
Instructions
  1. In a pan, add the cumin, fennel, mustard and fenugreek and let toast until the it smells of spices, 2-4 minutes. Powder it coarsely.
  2. In a heavy bottomed pan, add oil and let it get hot. Add the grated ginger, the persimmon,jaggery, apple cider vinegar, lemon juice, garam masala, asafoetida and chilly powder. Mix well and bring it to low boil. Add the spice mix. Let it thicken, it will take about 30-40 minutes. Keep the flame on medium. Make sure not to burn the bottom. Store it airtight containers and keep refrigerated.
Assemble:
  1. Slice the bread to thin angled slices. Line the bread, top with a tbsp of ricotta, add a tsp of persimmon chutney. Top that with some micro greens and drizzle some olive oil
  2. over it. Lightly sprinkle some salt flakes and pepper and top with some toasted sliced pistachios.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/11/04/bruschetta-with-persimmon-chutney/