Best 2 Spiced Persimmon Chutney Recipes

Embark on a culinary journey with our tantalizing Spiced Persimmon Chutney, a symphony of flavors that will elevate your taste buds. This delectable condiment is a harmonious blend of sweet, tangy, and spicy notes, handcrafted with the finest persimmons, aromatic spices, and a touch of zesty ginger. Its versatility shines in various culinary applications, from complementing savory dishes to adding a burst of flavor to breakfast favorites. Dive into our collection of unique chutney recipes and discover the perfect accompaniment to your next meal.

**Recipes Included:**

1. **Classic Spiced Persimmon Chutney:** This timeless recipe captures the essence of traditional chutney, balancing sweetness and acidity with a hint of heat. It pairs wonderfully with roasted meats, grilled fish, and tangy cheeses.

2. **Ginger-Spiced Persimmon Chutney:** Elevate your taste buds with the invigorating kick of ginger in this zesty chutney. Its vibrant flavor profile complements curries, grilled shrimp, and vegetable platters, adding a touch of warmth and complexity.

3. **Spiced Persimmon Chutney with Apple:** Discover a harmonious blend of persimmons and apples in this delightful chutney. Its sweet and tangy notes dance on your palate, making it an ideal accompaniment to pancakes, waffles, and roasted poultry.

4. **Spiced Persimmon Chutney with Cranberries:** Experience a festive twist with this tangy and tart chutney, featuring a medley of persimmons, cranberries, and aromatic spices. Its vibrant color and bold flavor make it a stunning addition to holiday meals, cheese boards, and charcuterie platters.

5. **Spiced Persimmon Chutney with Orange:** Unveil a burst of citrusy goodness in this vibrant chutney. Sweet persimmons, tangy oranges, and a hint of spice create a refreshing and flavorful condiment that complements grilled salmon, pork tenderloin, and leafy green salads.

Check out the recipes below so you can choose the best recipe for yourself!

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 ripe persimmons: Use ripe persimmons for the best flavor and texture. Ripe persimmons are soft and have a deep orange color.
Use a variety of spices: This recipe uses a variety of spices, including cinnamon, cloves, and cardamom. Feel free to adjust the spices to your liking or add other spices, such as ginger or nutmeg.
Simmer the chutney until it thickens: The chutney should be simmered until it thickens and reaches a jam-like consistency. This can take about 30 minutes.
Let the chutney cool completely before serving: The chutney will thicken as it cools. Let it cool completely before serving so that it has a chance to develop its full flavor.
Store the chutney in a jar in the refrigerator: The chutney can be stored in a jar in the refrigerator for up to 2 weeks.

Conclusion:

This spiced persimmon chutney is a delicious and versatile condiment. It can be served with a variety of dishes, including chicken, pork, and fish. It can also be used as a spread for sandwiches or crackers. The chutney is also a good source of vitamins and minerals, including vitamin C, potassium, and iron.