Spiced Persimmon Chutney
Elevate your condiment game with this luscious Spiced Persimmon Chutney, a perfect balance of sweet, tangy, and warm spices. Made with ripe, juicy persimmons, golden raisins, and a fragrant blend of cinnamon, cardamom, and cloves, this chutney is slow-simmered to create a luxurious, jam-like texture. A hint of fresh ginger and optional chili flakes add subtle heat, while apple cider vinegar and brown sugar lend a delightful tangy-sweet contrast. Serve it alongside roasted meats, as a complement to cheese boards, or slathered on freshly baked bread for an unforgettable sweet-and-savory treat. With simple ingredients and an easy cooking process, this homemade chutney promises to become a new favorite in your pantry lineup.
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Recipe Information
Ingredients
- 4 large Persimmons (ripe, finely chopped)
- 1 medium Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Grated fresh ginger
- 0.5 cup Apple cider vinegar
- 0.5 cup Brown sugar
- 0.25 cup Golden raisins
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground cardamom
- 0.25 teaspoon Red chili flakes (optional)
- 0.5 teaspoon Salt
- 0.25 cup Water
Instructions
Peel and finely chop the ripe persimmons, ensuring to remove any seeds or tough core parts. Dice the onion and mince the garlic.
Place a medium-sized saucepan over medium heat. Add the chopped onion and garlic with a splash of water, sautéing until soft and fragrant, about 5 minutes.
Add the chopped persimmons, grated ginger, apple cider vinegar, brown sugar, and water to the pan. Stir well to combine.
Mix in the golden raisins, ground cinnamon, ground cloves, ground cardamom, chili flakes (if using), and salt. Stir to evenly distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 30–35 minutes, stirring occasionally to prevent sticking, until the chutney thickens and the persimmons break down into a jam-like consistency.
Taste and adjust seasoning, adding more salt or a touch of sugar if needed. If you'd like a smoother consistency, use a potato masher or the back of a spoon to break down any large chunks.
Remove from heat and let the chutney cool. Transfer to sterilized jars if preserving, or store in an airtight container in the refrigerator.
Serve as a condiment with roasted meats, cheeses, or as a sweet and spicy spread for bread. Enjoy!
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 267.5 g | 97% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 202.0 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1973 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
