Hamdi Saidani Persimmon Chutney Recipe combines the natural sweetness of ripe persimmons with a blend of spices, vinegar, and sugar to create a tangy, sweet condiment it serves 6 takes about 40 minutes to prepare and complements a variety of dishes.
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🧡 Why You’ll Love This Persimmon Chutney Recipe:
- Seasonal Delight: Highlights the rich sweetness of persimmons during their peak season.
- Easy to Make: Simple ingredients and steps make it beginner-friendly.
- Customizable: Adjust spices to create your preferred flavor profile.
- Long-Lasting: Stores well for weeks, making it perfect for gifting or meal prep.
❓ What Is Persimmon Chutney Recipe?
Persimmon Chutney Recipe is a flavorful condiment made by simmering ripe persimmons with spices, vinegar, and sugar. This sweet and tangy chutney complements savory dishes, creating a balance of flavors that enhance any meal.
🥭 Ingredient
- 4 ripe persimmons (peeled and diced)
- 1 medium onion (finely chopped)
- 1/2 cup apple cider vinegar
- 1/3 cup brown sugar
- 1/2 cup golden raisins
- 1 tbsp grated ginger
- 1 clove garlic (minced)
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp red chili flakes (optional)
- 1/4 tsp salt
🍯 Directions
- Peel and dice the persimmons. Chop the onion and mince the garlic.
- Heat a saucepan over medium heat. Add the onion, garlic, and ginger, cooking until softened.
- Stir in the diced persimmons and golden raisins, cooking for 2–3 minutes.
- Pour in the apple cider vinegar and add the brown sugar. Stir until the sugar dissolves.
- Add cinnamon, ground cloves, red chili flakes (if using), and salt. Lower the heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the mixture thickens.
- Remove from heat, let cool, and transfer the chutney to sterilized jars for storage.
💭 Recipe Tips:
- Choose Ripe Persimmons: Use fully ripe persimmons for the best flavor and sweetness.
- Balance Flavors: Adjust sugar and vinegar to balance the chutney’s sweetness and tanginess.
- Enhance Spice: Add a pinch of cardamom or star anise for a unique twist.
- Texture Control: Mash the chutney slightly during cooking for a smoother texture.
- Preserve Properly: Store in sterilized jars to prolong shelf life.
🥧 What To Serve With Persimmon Chutney?
Persimmon Chutney pairs wonderfully with creamy desserts like Persimmon Ice Cream Sorbet, panna cotta, or cheesecake its sweet and tangy flavors also complement baked goods like Persimmon Pudding, pound cake, or a warm slice of Persimmon Bread adding a unique fruity twist.
🎚 How To Store Leftovers Persimmon Chutney?
- Refrigerator: Store leftovers persimmon chutney in an airtight container or sterilized jar in the refrigerator for up to 2 weeks.
- Freezer: Freeze leftovers persimmon chutney in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator before using.
🥵 How To Reheat Leftover Persimmon Chutney?
- In The Stovetop: Reheat leftovers persimmon chutney in a small saucepan over low heat stirring occasionally for up 2 minutes add a splash of water if it thickens too much.
- In The Microwave: Heat a portion of leftovers persimmon chutney in a microwave-safe bowl for 20–30 seconds stirring midway to ensure even heating.
FAQs
Can I make Persimmon Chutney with unripe persimmons?
No, unripe persimmons are not suitable for Persimmon Chutney as they are astringent and lack the natural sweetness needed for the recipe. Fully ripe, soft persimmons provide the best flavor and texture.
How do I sterilize jars for Persimmon Chutney?
To sterilize jars for Persimmon Chutney, wash them thoroughly and boil them in water for 10 minutes. Let them dry completely before adding the chutney to ensure safe storage.
How do I adjust the consistency of Persimmon Chutney?
If your Persimmon Chutney is too thick, add a splash of water or vinegar and simmer to the desired consistency. If it’s too thin, continue cooking until it thickens.
How do I prevent Persimmon Chutney from becoming too sour?
To balance the tanginess in Persimmon Chutney, adjust the sugar or add a small amount of honey to enhance sweetness.
Can I use canned persimmons for Persimmon Chutney?
While fresh persimmons are preferred, canned persimmons can be used in Persimmon Chutney if they are unsweetened and natural. Adjust sugar and spices accordingly.
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Nutrition Facts
Serving Size: 1 Tablespoon
- Calories: 110
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Sugars: 20g
- Vitamin C: 20%
- Iron: 5%
Persimmon Chutney
Description
Persimmon Chutney Recipe combines the natural sweetness of ripe persimmons with a blend of spices, vinegar, and sugar to create a tangy, sweet condiment it serves 6 takes about 40 minutes to prepare and complements a variety of dishes.
Ingredients
Instructions
- Peel and dice the persimmons. Chop the onion and mince the garlic.
- Heat a saucepan over medium heat. Add the onion, garlic, and ginger, cooking until softened.
- Stir in the diced persimmons and golden raisins, cooking for 2–3 minutes.
- Pour in the apple cider vinegar and add the brown sugar. Stir until the sugar dissolves.
- Add cinnamon, ground cloves, red chili flakes (if using), and salt. Lower the heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the mixture thickens.
- Remove from heat, let cool, and transfer the chutney to sterilized jars for storage.
Notes
- Choose Ripe Persimmons: Use fully ripe persimmons for the best flavor and sweetness.
Balance Flavors: Adjust sugar and vinegar to balance the chutney’s sweetness and tanginess.
Enhance Spice: Add a pinch of cardamom or star anise for a unique twist.
Texture Control: Mash the chutney slightly during cooking for a smoother texture.
Preserve Properly: Store in sterilized jars to prolong shelf life.
