Time 55m Yield 4 cups Number Of Ingredients 12 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.
Yield Makes about 4 cups Number Of Ingredients 12 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.
Yield 32 Number Of Ingredients 12 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.
Time 25m Yield 2 cups Number Of Ingredients 15 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.
Time 5m Yield About 2 cups Number Of Ingredients 7 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.
Time 50m Yield Makes Litre Number Of Ingredients 11 Steps:
- Combine all the ingredients except the persimons in a large heavy saucepan. Bring to the boil over a medium heat, stirring occasionally. Reduce the heat to a medium low and simmer until the mixture thickens but some juices remain, stirring frequently for around 25 minutes. Roughly chop the persimons, add to the mixture and simmer for around 5 minutes until they are tender. Remove from heat and cool completely. Spoon in jars, seal and refrigerate. Should be stored in the fridge and consumed within one month.
More about “spicy persimmon chutney recipes”
Yield 32 Number Of Ingredients 12 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.
