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Irresistible Spiced Persimmon Chutney

Irresistible Spiced Persimmon Chutney for Cozy Fall Feasts

Enjoy the irresistible spiced persimmon chutney that adds warmth and flavor to your fall gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chutney Ingredients
  • 4 cups Ripe Persimmons Substitute with apples, pears, or mangoes if needed.
  • 1 medium Onion Shallots are a milder alternative.
  • 1 tablespoon Fresh Ginger Use dried ginger in a pinch.
  • 2 cloves Garlic Omit for a milder chutney.
  • 1 cup Brown Sugar Coconut sugar is a natural substitute.
  • 1/2 cup Cider Vinegar White vinegar or lemon juice can be swapped.
  • 1 stick Cinnamon Stick Ground cinnamon can work too.
  • 1 teaspoon Salt Use to taste.
Optional Add-ins
  • 1/2 cup Dried Cranberries Adds extra sweetness.
  • 1 teaspoon Chili Flakes Adjust based on your preference.
  • 1/4 teaspoon Nutmeg or Allspice For a unique twist.

Equipment

  • Medium saucepan

Method
 

Chutney Preparation
  1. Start by peeling and dicing the ripe persimmons, chopping the onion, mincing the garlic, and grating the fresh ginger.
  2. In a medium saucepan, heat a splash of oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent—about 5 minutes.
  3. Gently stir in the diced persimmons, freshly grated ginger, brown sugar, cider vinegar, and the cinnamon stick. Mix everything well.
  4. Bring the mixture to a gentle boil over medium heat, then reduce to low and let it simmer uncovered for 30 minutes.
  5. Taste your chutney and adjust the salt as needed. Allow it to cool before transferring to clean jars.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 30gSodium: 150mgPotassium: 100mgFiber: 2gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 3mg

Notes

Use the chutney as a companion to cheese platters or glazed over grilled meats for a delightful touch at gatherings.

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