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Persimmon Chutney Recipe

Persimmon Chutney Recipe
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Photos of Persimmon Chutney Recipe

 

Switch out your usual Thanksgiving sauces for some spicy persimmon chutney instead! It’s also sweet and tart, perfect to pair with meats.

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Makes:

Ingredients

  • cups cider vinegar
  • 1 cup onion, chopped
  • 1 Granny Smith apple, large, peeled, cored and chopped
  • 1 cup golden raisins
  • 3⁄4 cup white sugar
  • ¼ cup lemon juice
  • 1 green chile peppers, seeded and minced
  • 1 tbsp ginger root, fresh, minced
  • 1 tbsp lemon zest
  • 1 tsp ground coriander seed
  • tsp ground cloves
  • 4 Fuyu persimmons, peeled and chopped

Instructions

  1. 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.
  2. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer for about 25 minutes until the mixture thickens, stirring frequently.
  3. Add the persimmons and simmer for about 5 to 10 minutes until the persimmons are tender.
  4. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
  5. Serve as a side to meats, and enjoy!

Nutrition

  • Sugar: 1726g
  • :
  • Calcium: 107mg
  • Calories: 6936kcal
  • Carbohydrates: 1792g
  • Fat: 7g
  • Fiber: 4g
  • Iron: 6mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 1030mg
  • Protein: 3g
  • Saturated Fat: 1g
  • Sodium: 68mg
  • Vitamin A: 27IU
  • Vitamin C: 126mg
Nutrition Disclaimer
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