Prep 10 mins
Cook 15 mins
Persimmon Chutney is a accompaniment for all Sea Foods. This Chutney has a little spicy flavor infused with fresh fruit.
- 29.58 ml unsalted butter
- 2 bay leaves
- 2 cinnamon sticks
- 118.29 ml red onion (Small Diced)
- 1 serrano pepper (Small Diced)
- 1 fresh garlic clove (Minced)
- 118.29 ml muscat wine (Orange)
- 4 persimmons (Small Diced)
- 1 nectarine (Small Diced)
- 1 jonathan apple (Small Diced)
- 29.58 ml unbleached cane sugar (Raw)
- 0.25 ml cayenne pepper
- 1.23 ml cinnamon
- 29.58 ml lime juice (Fresh)
- 1.23 ml fine sea salt
- 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.
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.