Best 2 Spiced Persimmon Chutney Recipes

Feast your senses on a culinary adventure as we embark on a journey to discover the delectable spiced persimmon chutney. This exquisite condiment, crafted with the perfect blend of sweet, tangy, and savory flavors, is sure to tantalize your taste buds and add a burst of vibrant color to your meals. Join us as we explore the vibrant world of spiced persimmon chutney, uncovering its rich history, versatile applications, and the art of creating this extraordinary delicacy at home.

Here are our top 2 tried and tested recipes!

SPICED PERSIMMON CHUTNEY

Spiced Persimmon Chutney image

Categories Condiment/Spread Sauce Onion Thanksgiving Vegetarian Low Sodium Vinegar Lemon Raisin Apple Fall Persimmon Jalapeño Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 12

Ingredients

1 1/2 cups cider vinegar
1 cup chopped onion
1 large Pippin apple (about 8 ounces), peeled, cored, chopped
1 cups raisins
3/4 cup sugar
1/4 cup fresh lemon juice
1 large jalapeño chili with seeds, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon grated lemon peel
1 teaspoon ground coriander
1/8 teaspoon ground cloves
2 1/2 cups chopped peeled Fuyu persimmons (about 4 medium)

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

Spiced Persimmon Chutney image

I lived in New Zealand for a short time in the mid-80s and my landlord, Dulcie Peterson, made the most wonderful persimmon chutney. I've always regretted not getting her recipe, but I found this one offered by Bon Appetit. I haven't tried it yet, but hope to soon. I don't recall Dulcie's being particularly spicy, but I'm hoping to enjoy this recipe as much as I did hers.

Provided by Greatfull

Categories Fruit

Time 55m

Yield 4 cups

Number Of Ingredients 12

Ingredients

1 1/2 cups cider vinegar
1 cup onion, chopped
1 large pippin apple, peeled, cored and chopped
1 cup raisins
3/4 cup sugar
1/4 cup fresh lemon juice
1 large jalapeno chile, with seeds, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon lemon peel, grated
1 teaspoon ground coriander
1/8 teaspoon ground cloves
2 1/2 cups fuyu persimmons, peeled and chopped (about 4 medium)

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.

Tips:

Choose firm and ripe persimmons for the best flavor.
If you can't find tamarind paste, you can use lemon juice or apple cider vinegar as a substitute.
Be careful not to overcook the chutney, or it will lose its vibrant color.
Store the chutney in a sterilized jar in the refrigerator for up to 2 weeks.
Serve the chutney with roasted chicken, grilled fish, or as a condiment for sandwiches and wraps.

Conclusion:

Spiced Persimmon Chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It's easy to make and can be stored for up to 2 weeks in the refrigerator. So next time you're looking for a new and exciting way to add flavor to your meals, give this chutney a try!