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Fuyu Persimmon Relish

Fuyu Persimmon Relish
Fuyu Persimmon Relish is a gluten free and vegan main course. This recipe makes 4 servings with 339 calories, 29g of protein, and 13g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have sherry wine vinegar, currants, sherry, and a few other ingredients on hand, you can make it. To use up the firm tofu you could follow this main course with the Nectarine-Boysenberry Vanilla-Pecan Crisp as a dessert.

Instructions

1
In heavy medium skillet over moderate heat, heat oil until hot but not smoking.
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Cooking OilCooking Oil
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Frying PanFrying Pan
2
Add onion and sauté until soft, about 5 minutes.
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OnionOnion
3
Add mustard seed and sherry, then bring to boil and reduce until no liquid remains, 1 to 2 minutes.
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Mustard SeedsMustard Seeds
SherrySherry
4
Add sherry vinegar, persimmons, and 1 cup water, then bring to boil and reduce by 3/4, about 8 minutes.
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Sherry VinegarSherry Vinegar
PersimmonPersimmon
WaterWater
5
Add currants and continue cooking until almost no liquid remains and currants are plumped, about 3 minutes.
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CurrantsCurrants
6
Remove from heat and stir in salt and pepper.
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Salt And PepperSalt And Pepper
7
Transfer 1/2 relish to food processor and pulse until smooth, about 30 seconds. Return processed relish to skillet and stir to combine.
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RelishRelish
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Food ProcessorFood Processor
Frying PanFrying Pan
8
Transfer to airtight container and refrigerate at least 24 hours and up to 3 days.
DifficultyHard
Ready In45 m.
Servings4
Health Score1
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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