PERSIMMON CHUTNEY

Persimmon Chutney image

Provided by Molly O'Neill

Time 5m

Yield About 2 cups

Number Of Ingredients 7

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Ingredients

4 persimmons, preferably Fuyu, peeled and diced
1/4 cup honey
2 tablespoons lemon juice
1 tablespoon seeded, finely diced jalapeño pepper
1 tablespoon peeled, minced ginger
1/4 teaspoon almond extract
1/4 cup sliced almonds

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.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 18 grams, TransFat 0 grams

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