SPICED PERSIMMON CHUTNEY
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
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.
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Gaming Bappy
[email protected]This chutney is a great way to add a bit of sweetness and spice to your meals.
Lyla Snygans
[email protected]I love making this chutney in the fall when persimmons are in season. It's the perfect way to enjoy the bounty of the harvest.
Malik Abubakr
[email protected]I'm allergic to nuts, so I substituted sunflower seeds in this recipe. It turned out great!
Deja Davis
[email protected]This chutney is a bit too spicy for my taste. I think I'll use less chili flakes next time.
Sussy Baka
[email protected]I've made this chutney several times now and it's always a hit. It's the perfect addition to any cheeseboard.
Music Fan
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are delicious.
omg gamer
[email protected]I'm not sure what went wrong, but my chutney turned out really bitter. I think I might have used the wrong kind of persimmons.
Sadia Nosheen
[email protected]This chutney is delicious! I love the way the spices complement the sweetness of the persimmons.
Bethi Rani
[email protected]I love the idea of this chutney, but I think it needs a bit more spice. I'll add some chili flakes next time.
Faith Muthoni
[email protected]I found the instructions a bit confusing. I'm not sure if I did something wrong, but my chutney turned out a bit too runny.
Adnan Hh
[email protected]This chutney is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
firekelly rzwmary9
[email protected]I've never had persimmon chutney before, but I'm definitely a fan now. It's so versatile. I've used it as a condiment for grilled chicken, fish, and even tofu.
Ajie Foyo
[email protected]I made this chutney for a party and it was a huge hit. Everyone loved the unique flavor.
Jeny May
[email protected]This is a great way to use up leftover persimmons. I had a bunch that were about to go bad, and this chutney was the perfect solution.
Dianna Guppy
[email protected]I'm not a big fan of persimmons, but I really enjoyed this chutney. The spices really balance out the sweetness of the fruit.
CHAIMA Boulabiar
[email protected]This chutney is so easy to make. I had it ready in less than 30 minutes. It's a great recipe for busy weeknights.
Khalilur Rahman
[email protected]I love the vibrant orange color of this chutney. It's so festive and inviting. The taste is just as good as it looks, with a perfect balance of sweet and savory.
Ghani Baloch
[email protected]This persimmon chutney is a delightful blend of sweet, tangy, and spicy flavors. The persimmons give it a rich, fruity base, while the spices add a warm and inviting aroma. I served it with grilled chicken and rice, and it was a perfect accompaniment