Persimmon Chutney

"Persimmon Chutney is a accompaniment for all Sea Foods. This Chutney has a little spicy flavor infused with fresh fruit."
 
Download
photo by Potagekempcc photo by Potagekempcc
photo by Potagekempcc
Ready In:
25mins
Ingredients:
15
Yields:
2 cups
Advertisement

ingredients

Advertisement

directions

  • In a medium saucepan melt butter. Add bay leaves, cinnamon sticks, red onion, garlic and saute until onions are soft.
  • Add Orange Muscat Wine and reduce by half.
  • Add the remaining ingredients and stir well. Simmer chutney for 15 minutes. Stir several times to prevent burning. Remove from the heat and discard cinnamon sticks and bay leaves.
  • Cool the Persimmon Chutney before service. Reseason to taste with salt and pepper. Add Cayenne Pepper to your taste.
  • Garnish the dish with Cinnamon Sticks.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made this after getting some free persimmons and apples. I could not find nectarines out of season so used canned diced peaches. Had my doubts but all flavors come through, even the persimmons. Orange muscat wine comes through nicely. With the Serrano pepper it has medium hotness. Tried it with chicken and rice, very good.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes