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Ingredients
4 persimmons, preferably Fuyu, peeled and diced
¼ cup honey
2 tablespoons lemon juice
1 tablespoon seeded, finely diced jalapeño pepper
1 tablespoon peeled, minced ginger
¼ teaspoon almond extract
¼ cup sliced almonds
Nutritional analysis per serving
56 grams carbs; 267 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams fat; 2 grams fiber; 3 milligrams sodium; 3 grams protein; 36 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
After being gifted many persimmons by my best friend I found this recipe. I followed exact directions and it was fantastic! Last night our dinner was butter chicken curry with onions and green beans. The persimmon chutney was a wonderful accompaniment. Loved it so much that I made another batch today. May do an appetizer for Thanksgiving that compliments the chutney.
Made with two persimmons. Added 1/4 C water and simmered a bit longer as the fruit was underripe. Just a splash of almond extract and a small handful slivered almonds. Served warm. Nice with sea bass.
Has anyone tried to quadruple and water bath can this recipe? Any tips?
Love this simple and yummy recipe that’s perfect for this year’s bumper crop of persimmons. I made it exactly as written and then added heavy sprinkle of black sesame seeds for extra crunch and drama.
Absolutely outstanding. Used a habanero pepper from our garden and hazelnuts (since that’s what we had). Am making it again. A keeper!!!