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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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
Directions
Step 1
Peel and finely chop the ripe persimmons, ensuring to remove any seeds or tough core parts. Dice the onion and mince the garlic.
Step 2
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.
Step 3
Add the chopped persimmons, grated ginger, apple cider vinegar, brown sugar, and water to the pan. Stir well to combine.
Step 4
Mix in the golden raisins, ground cinnamon, ground cloves, ground cardamom, chili flakes (if using), and salt. Stir to evenly distribute the spices.
Step 5
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.
Step 6
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.
Step 7
Remove from heat and let the chutney cool. Transfer to sterilized jars if preserving, or store in an airtight container in the refrigerator.
Step 8
Serve as a condiment with roasted meats, cheeses, or as a sweet and spicy spread for bread. Enjoy!
Nutrition Facts
| Serving size | (1219.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1045.0 |
| Total Fat 2.0g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1233.6mg | 0% |
| Total Carbohydrate 267.5g | 0% |
| Dietary Fiber 33.4g | 0% |
| Total Sugars 202.0g | |
| Protein 7.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 212.5mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 1973.1mg | 0% |
Source of Calories