Ingredients for Persimmon Chutney
- Unsalted Butter
- 2 bay leaves
- 2 cinnamon sticks
- 1/2 cup finely chopped red onion
- Serrano Pepper
- Fresh Garlic Clove
- Muscat Wine
- 2 pounds ripe persimmons, peeled, cored, and chopped
- Nectarine
- Jonathan Apple
- Unbleached Cane Sugar
- Cayenne pepper to taste (start with 1/4 teaspoon)
- Cinnamon
- Lime Juice
- Fine Sea Salt
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How to Make Persimmon Chutney
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Add 2 bay leaves, 2 cinnamon sticks, and 1/2 cup finely chopped red onion. Sauté until onions are softened, about 5 minutes.
- Add 1/2 cup orange muscat wine and simmer until reduced by half, about 5 minutes.
- Stir in 2 pounds ripe persimmons (peeled, cored, and chopped), 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt.
- Bring the mixture to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally to prevent sticking.
- Remove from heat and discard the cinnamon sticks and bay leaves.
- Let the chutney cool completely. This allows the flavors to meld.
- Once cooled, taste and adjust seasoning. Add cayenne pepper to taste (start with 1/4 teaspoon and add more to your preference).
- Garnish with a cinnamon stick (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
118g
Fat
36g
Carbs
19g
