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.
Absolutely outstanding. Used a habanero pepper from our garden and hazelnuts (since that’s what we had). Am making it again. A keeper!!!
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.