Spicy Persimon Chutney Recipes

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

Ingredients

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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