Persimmon Ketchup Recipes

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GRANNY FRANNY'S PERSIMMON CURRY CHILI



Granny Franny's Persimmon Curry Chili image

Add persimmons, who'd-a-thought? Mom made this chili tonight with what she had in the house and it was phenomenal. I had to share. It was a perfect blend of sweet and spicy, warming us up right before the holidays. This fast and easy recipe is definitely one to consider when you are overloaded with all the persimmons someone brought into the office to share. It's simple, and I'm telling you it's amazing.

Provided by Rhonda McCoy Grady

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h5m

Yield 10

Number Of Ingredients 17

1 pound ground beef, or more to taste
1 yellow onion, chopped
1 (15 ounce) can seasoned diced tomatoes
1 (15 ounce) can diced tomatoes with jalapeno peppers
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can chicken broth
1 (15 ounce) can chili with beans
⅔ cup tangy coconut and chili vindaloo sauce (such as Maya Kaimal®)
⅓ cup ketchup
2 tablespoons tomato paste
1 ripe persimmon, chopped
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon chili powder

Steps:

  • Place ground beef and onion in a skillet over medium heat; cook and stir until brown and crumbled, 5 to 10 minutes. Drain; place into a large pot.
  • Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot.
  • Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes.

Nutrition Facts : Calories 287 calories, Carbohydrate 30.4 g, Cholesterol 36.1 mg, Fat 10.9 g, Fiber 10.2 g, Protein 17.8 g, SaturatedFat 4 g, Sodium 1223.9 mg, Sugar 3.2 g

PERSIMMON KETCHUP



Persimmon Ketchup image

Persimmons and pumpkin combine in this smooth spread to make a deceivingly clever ketchup clone - the perfect balance of sweet tangy and thick, gluten, egg, dairy, refined sugar and tomato free!

Provided by YummySmellsca

Categories     Sauces

Time 35m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 12

3 very soft ripe hachiya persimmons, pureed
1/2 cup pumpkin puree
1/2 tablespoon onion powder
1 garlic clove, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1 pinch ground allspice
1 pinch ground cloves
2 tablespoons raw sugar
2 tablespoons cider vinegar

Steps:

  • Combine all the ingredients in a pot and bring to a boil.
  • Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.
  • Spoon into jars and let cool.
  • Refrigerate for up to 2 weeks, or freeze up to 6 months.

Nutrition Facts : Calories 2.9, Sodium 24.4, Carbohydrate 0.7, Sugar 0.6

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