Best Persimmon Chutney Recipes

LAMB CHOPS AND FRESH PERSIMMON CHUTNEY

Steps:

• Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops.
• Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.
• Serve lamb chops with persimmon chutney.

SPICY PERSIMMON CHUTNEY

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.

SPICED PERSIMMON CHUTNEY

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.

SPICED PERSIMMON CHUTNEY

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.

SPICY PERSIMMON CHUTNEY

Steps:

• 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. 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. 2.Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

PERSIMMON CHUTNEY

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.

PERSIMMON CHUTNEY

Steps:

• 1. To prepare Fuyu-type persimmons, cut off stems and peel with a sharp knife or vegetable peeler. chop fruit, discarding any seeds; you need 4 1/2 cups fruit. To prepare Hachiya-type persimmons, pull off stems, then cut fruit in half and scoop pulp from skin with a spoon; you need 2 2/3 cups fruit. Set fruit aside. 2. If using Fuyu-type persimmons, in a 5- to 6-quart pan combine fruit with water, apricots, raisins, ginger, mustard seed, and chili powder. Bring to a boil, reduce heat to a simmer, then cover and cook 10 minutes. Add vinegar and sugar. Simmer, uncovered, stirring occasionally then more frequently as mixture thickness, until most of the liquid evaporates and chutney is reduced to 7 cups, about 45 minutes; remove from heat. 3. If using Hachiya-type persimmons, in a 5- to 6- quart pan bring water, apricots, raisins, ginger, mustard, and chili to boiling, reduce heat to simmer, cover, and cook 10- minutes. Add vinegar and sugar. Simmer, uncovered, stirring occasionally until reduced to 41/2 cups, about 55 minutes. Stir in Hachiya-type fruit and remove at once from heat. 4. Serve chutney warm, or store in covered jars in the refrigerator up to 1 month; or freeze in easy-to-use units. Source: Sunset Annual Recipe

PERSIMMON CHUTNEY

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.

PERSIMMON CHUTNEY

Steps:

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