Spiced Persimmon Chutney Recipes

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SPICY PERSIMMON CHUTNEY



Spicy Persimmon Chutney image

A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.

Provided by Ibby

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Yield 32

Number Of Ingredients 12

1 ½ cups cider vinegar
1 cup chopped onion
1 large Granny Smith apple - peeled, cored and chopped
1 cup golden raisins
¾ cup white sugar
¼ cup lemon juice
1 green chile peppers, seeded and minced
1 tablespoon minced fresh ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
⅛ teaspoon ground cloves
4 Fuyu persimmons, peeled and chopped

Steps:

  • In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
  • Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

Nutrition Facts : Calories 44.6 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 8.4 g

SPICED PERSIMMON CHUTNEY



Spiced Persimmon Chutney image

I lived in New Zealand for a short time in the mid-80s and my landlord, Dulcie Peterson, made the most wonderful persimmon chutney. I've always regretted not getting her recipe, but I found this one offered by Bon Appetit. I haven't tried it yet, but hope to soon. I don't recall Dulcie's being particularly spicy, but I'm hoping to enjoy this recipe as much as I did hers.

Provided by Greatfull

Categories     Fruit

Time 55m

Yield 4 cups

Number Of Ingredients 12

1 1/2 cups cider vinegar
1 cup onion, chopped
1 large pippin apple, peeled, cored and chopped
1 cup raisins
3/4 cup sugar
1/4 cup fresh lemon juice
1 large jalapeno chile, with seeds, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon lemon peel, grated
1 teaspoon ground coriander
1/8 teaspoon ground cloves
2 1/2 cups fuyu persimmons, peeled and chopped (about 4 medium)

Steps:

  • Combine all ingredients except persimmons in a large heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.
  • Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead) Cover and refrigerate.

SPICED PERSIMMON CHUTNEY



Spiced Persimmon Chutney image

Categories     Condiment/Spread     Sauce     Onion     Thanksgiving     Vegetarian     Low Sodium     Vinegar     Lemon     Raisin     Apple     Fall     Persimmon     Jalapeño     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 12

1 1/2 cups cider vinegar
1 cup chopped onion
1 large Pippin apple (about 8 ounces), peeled, cored, chopped
1 cups raisins
3/4 cup sugar
1/4 cup fresh lemon juice
1 large jalapeño chili with seeds, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon grated lemon peel
1 teaspoon ground coriander
1/8 teaspoon ground cloves
2 1/2 cups chopped peeled Fuyu persimmons (about 4 medium)

Steps:

  • Combine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead. Cover and refrigerate.

PERSIMMON CHUTNEY



Persimmon Chutney image

Persimmon Chutney is a accompaniment for all Sea Foods. This Chutney has a little spicy flavor infused with fresh fruit.

Provided by Potagekempcc

Categories     Chutneys

Time 25m

Yield 2 cups

Number Of Ingredients 15

2 tablespoons unsalted butter
2 bay leaves
2 cinnamon sticks
1/2 cup red onion (Small Diced)
1 serrano pepper (Small Diced)
1 fresh garlic clove (Minced)
1/2 cup muscat wine (Orange)
4 persimmons (Small Diced)
1 nectarine (Small Diced)
1 jonathan apple (Small Diced)
2 tablespoons unbleached cane sugar (Raw)
1 dash cayenne pepper
1/4 teaspoon cinnamon
2 tablespoons lime juice (Fresh)
1/4 teaspoon fine sea salt

Steps:

  • In a medium saucepan melt butter. Add bay leaves, cinnamon sticks, red onion, garlic and saute until onions are soft.
  • Add Orange Muscat Wine and reduce by half.
  • Add the remaining ingredients and stir well. Simmer chutney for 15 minutes. Stir several times to prevent burning. Remove from the heat and discard cinnamon sticks and bay leaves.
  • Cool the Persimmon Chutney before service. Reseason to taste with salt and pepper. Add Cayenne Pepper to your taste.
  • Garnish the dish with Cinnamon Sticks.

Nutrition Facts : Calories 366, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 296.3, Carbohydrate 58.6, Fiber 4.5, Sugar 29.7, Protein 2.2

SPICY PERSIMON CHUTNEY



Spicy Persimon Chutney image

A delicious autumnal treat

Provided by ashleigh_red

Time 50m

Yield Makes Litre

Number Of Ingredients 11

375ml cider vinegar
1 onion, peeled and chopped
1 large apple, peeled, de-cored and chopped
150g raisins
170g caster sugar
Juice and peel of 1 lemon
1 large red chili, finely chopped
1 tbsp. fresh ginger, finely chopped
1 tsp. ground coriander
1 tsp. ground cloves
3 persimons

Steps:

  • 1. Combine all the ingredients except the persimons in a large heavy saucepan. Bring to the boil over a medium heat, stirring occasionally.
  • Reduce the heat to a medium low and simmer until the mixture thickens but some juices remain, stirring frequently for around 25 minutes.
  • Roughly chop the persimons, add to the mixture and simmer for around 5 minutes until they are tender.
  • Remove from heat and cool completely. Spoon in jars, seal and refrigerate.
  • Should be stored in the fridge and consumed within one month.

SPICED PERSIMMON BUTTER



Spiced Persimmon Butter image

Cooked in a slow cooker, this is an easy and excellent way to use the fruit of a Fuyu persimmon tree. Spicy and full of natural sweetness, the jars make wonderful gifts or keep well in the refrigerator for one's own use. This spread is used just like jelly or apple butter and it is especially delicious on a hearty whole grain toasted bread.

Provided by Cathy

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 10h40m

Yield 64

Number Of Ingredients 6

20 ripe Fuyu persimmons, peeled and coarsely chopped
1 lemon, juiced
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup agave syrup
4 half-pint canning jars with lids and rings

Steps:

  • Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
  • In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

Nutrition Facts : Calories 14 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 1 g

PERSIMMON CHUTNEY



Persimmon Chutney image

Provided by Molly O'Neill

Categories     condiments, side dish

Time 5m

Yield About 2 cups

Number Of Ingredients 7

4 persimmons, preferably Fuyu, peeled and diced
1/4 cup honey
2 tablespoons lemon juice
1 tablespoon seeded, finely diced jalapeño pepper
1 tablespoon peeled, minced ginger
1/4 teaspoon almond extract
1/4 cup sliced almonds

Steps:

  • In a medium saucepan, combine the persimmons, honey, lemon juice, jalapeño pepper and ginger and bring to a boil over medium heat. Cook, stirring, for 2 minutes. Remove from the heat and stir in the almond extract and almonds. Serve with duck dumplings.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 18 grams, TransFat 0 grams

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