Persimmon Chutney
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4persimmons, preferably Fuyu, peeled and diced
- ¼cup honey
- 2tablespoons lemon juice
- 1tablespoon seeded, finely diced jalapeño pepper
- 1tablespoon peeled, minced ginger
- ¼teaspoon almond extract
- ¼cup sliced almonds
Nutritional analysis per serving (4 servings)
133 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 2 grams protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
After being gifted many persimmons by my best friend I found this recipe. I followed exact directions and it was fantastic! Last night our dinner was butter chicken curry with onions and green beans. The persimmon chutney was a wonderful accompaniment. Loved it so much that I made another batch today. May do an appetizer for Thanksgiving that compliments the chutney.
Made with two persimmons. Added 1/4 C water and simmered a bit longer as the fruit was underripe. Just a splash of almond extract and a small handful slivered almonds. Served warm. Nice with sea bass.
Very good! Would probably be great without cooking it too. Served with roast chicken.
Do you think this would work with cheese? I have made several chutneys (mango, apple, nectarine, tomato) and have served the chutney as an accompaniment to a cheese board. All types have worked and I’m thinking this one will be good too. I was given a huge bag of persimmons!!!
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