Persimmon Chutney Food

SPICY PERSIMMON CHUTNEY

Steps:

• In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
• Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

PERSIMMON CHUTNEY

Steps:

• Place all the ingredients, except the persimmon, in a large saucepan.
• Turn up the heat until it reaches a slow simmer.
• Continue to cook for 30 minutes.
• Tip in the persimmon, stir and cook for 15 minutes, or until tender.
• Using a jam funnel, store the chutney in sterilised jars and seal.
• Enjoy with crackers and blue cheese!

PERSIMMON CHUTNEY

Steps:

• 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.

SPICED PERSIMMON CHUTNEY

Steps:

• Combine all ingredients except persimmons in a large heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.
• Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead) Cover and refrigerate.

LAMB CHOPS AND FRESH PERSIMMON CHUTNEY

Steps:

• Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops.
• Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.
• Serve lamb chops with persimmon chutney.

SPICY PERSIMON CHUTNEY

Steps:

• 1. Combine all the ingredients except the persimons in a large heavy saucepan. Bring to the boil over a medium heat, stirring occasionally.
• Reduce the heat to a medium low and simmer until the mixture thickens but some juices remain, stirring frequently for around 25 minutes.
• Roughly chop the persimons, add to the mixture and simmer for around 5 minutes until they are tender.
• Remove from heat and cool completely. Spoon in jars, seal and refrigerate.
• Should be stored in the fridge and consumed within one month.

PERSIMMON CHUTNEY

Steps:

• In a medium saucepan, combine the persimmons, honey, lemon juice, jalapeño pepper and ginger and bring to a boil over medium heat. Cook, stirring, for 2 minutes. Remove from the heat and stir in the almond extract and almonds. Serve with duck dumplings.

SPICED PERSIMMON CHUTNEY

Steps:

• Combine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead. Cover and refrigerate.