2 Unusual Persimmon and Garlic Recipes

November is a time when the body needs special support. Cold and darkness can weaken the immune system, so it’s important to eat properly. Rospotrebnadzor of Yugra published the top 5 healthy foods for November. The list includes sauerkraut, pomegranate, cranberry, persimmon, and garlic.

The last two products can be the basis for making a spicy sauce, and with persimmon and garlic, you can also make a delicious and healthy pasta. We offer you two simple and healthy recipes that will support the body.

Chutney

Chutney is a large group of traditional Indian sauces that enhance the flavor of the main dish. The word comes from the East Indian chatni, which literally means “very spicy”. We suggest you try it.

Ingredients:

• persimmon — 2 pieces;

• onion — 1 piece;

• fresh ginger — 1 tsp;

• garlic — 2 cloves;

• hot chili pepper — 1 piece;

• ground coriander — ½ tsp;

• ground cumin — ¼ tsp;

• sugar — 1 tbsp;

• apple cider vinegar — 2 tbsp;

• salt;

• vegetable oil — 2 tbsp.

Preparation:

1. Dice the persimmon, finely chop the onion, garlic, and chili pepper, grate the ginger on a fine grater.

2. Heat the oil in a pan, sauté the onion, garlic, ginger, and chili pepper.

3. Add the persimmon to the same pan and mix. Simmer the mixture over low heat for about 10 minutes, stirring.

4. Add the coriander, cumin, sugar, vinegar, and salt. Mix and simmer for another 5–7 minutes until the sauce thickens.

5. Remove the chutney from the heat. Let the sauce cool slightly before serving.

Pasta with Persimmon and Garlic

Who doesn’t love macaroni and cheese? But try preparing the familiar dish with the addition of persimmon and garlic. It’s very tasty!

Ingredients:

• pasta — 200 g;

• persimmon — 2 pieces;

• garlic — 4 cloves;

• Parmesan cheese — 50 g;

• olive oil — 30 ml;

• herbes de Provence, salt, black ground pepper — to taste.

Preparation:

1. Cut the persimmon into four parts and place in a baking dish.

2. Add the peeled garlic cloves, herbes de Provence, salt, pepper, drizzle with olive oil.

3. Bake for 20–30 minutes at 180 degrees until the persimmon is soft.

4. 10 minutes before the persimmon is ready, boil the pasta.

5. Transfer the baked persimmon with garlic to a blender, add half a cup of pasta water. Blend.

6. Heat oil in a pan, add the persimmon sauce and the cooked pasta. Mix, sprinkle with grated cheese.