Sunny Cove Chef
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA

Persimmon Chutney

12/8/2018

0 Comments

 
Every year, I eagerly await the time when the persimmons ripen in our little town of Santa Cruz. They are a sure sign that fall has arrived. I don’t have a tree myself, but friends and locals are willing to share their bounty. Hachiya persimmons are the ones I get most of the time. They are teardrop-shaped and have to soften before you can use them. Fuyu persimmons are the flat-looking ones that are great sliced in salads and other dishes. Persimmon trees can grow up to 70 feet tall, and one of these wonderful trees grows in my girlfriend’s son’s garden.
Picture
I have been cooking and baking with persimmons for years. Read more about persimmons and the recipe for my persimmon bread on a previous post (click here).
Picture
Each year, I can't wait to make this chutney. The recipe comes from a twenty-year-old local newspaper clipping. The chutney is great with a variety of different foods. This year, I am going to make it part of my Christmas cheese board. It is also great with fish, on duck breasts, or with any food you can think of. In the photo above, I am serving it with my muffin quiches without a crust . These quiches make a healthy snack. (click here to get the recipe)
Picture
My chutney is rather mild and not overly sweet. The fresh ginger gives it a great flavor. Since I am hosting our book club next week, I am giving each member a jar of my chutney and persimmon bread as a gift.
I have also made this persimmon chutney with apples or pears using lemon or lime juice. Personally, I prefer lime juice. The jury is out on whether to use apples or pears, so it is really a matter of your taste. The pears should be firm. For my last batch, I used golden delicious apples. Instead of dried cranberries, you can substitute dried blueberries. The chutney develops its full flavor after a couple of days in the fridge.
Print Recipe
 Ingredients:

Makes about 4 cups of chutney

4-5 Hayicha persimmons  (enough for 2 cups of blended pulp)
4-5 limes (enough to make ½ cup juice)
​3 smallish apples of your choice (about 2 scant cups)
1 red pepper (about 1 cup chopped)
½ cup sugar
¼ cup golden raisins
¼ cup dried cranberries 
1 small jalapeño pepper (seeded and finely chopped)
1 ½ TBS lime zest
3 inches fresh ginger 
½ tsp salt
½ tsp pepper
a splash of white balsamic vinegar
Directions:
​

To prepare the persimmons, slice off the top, peel and squeeze them into a food processor or blender removing the black seeds. Blend them with some lemon juice and then put them in a container with a lid. This can be done ahead of time and will keep in the fridge for a couple of days. 

Grate the limes to get 1½ TBS of zest, then squeeze the limes to get ½ cup of juice. 

Peel the ginger and chop it into small pieces, the smaller the better. Peel and core the apples, and cut them into ½-inch diced pieces. Core and seed the bell pepper, and cut it into ½-inch sized pieces. Cut the jalapeño in half, take the seeds out and chop finely. A word of caution: don’t touch your face while doing this.

Combine the lime juice, zest, ginger, and sugar in a medium- sized pot and bring it to a boil. Add the raisins, cranberries, peppers and jalapeños and simmer for 3-4 minutes, adding the apples. Continue to cook for another three minutes or until the apples start to soften, but are not mushy. Add the persimmon pulp and bring it to a boil and simmer for another couple of minutes. Season with salt and fresh ground pepper. Add a splash of white balsamic vinegar. 

​Put into jars with a lid and refrigerate. 

Guten Appetit!
recipe by © Sunnycovechef
0 Comments



Leave a Reply.

    Picture

    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


      ​STAY UPDATED!

      Enter your email address to subscribe to this blog and receive notifications of new posts by email.
    Subscribe

    Categories

    All
    Appetizers
    Austria
    Cakes
    Canada
    Cookies
    Desserts
    France
    German Food
    Germany
    Holiday Cooking
    Ice Cream
    Italy
    Jam
    Main Dish
    Miscellaneous
    Morrocco
    Party Favorites
    Pasta
    Salad
    Sauces
    Seafoods
    Seasonal Cooking
    Soup
    Stories
    Sweden
    Switzerland
    USA
    Vegan
    Vegetables
    Vegetarian
    Wanderlust

    RSS Feed

    Archives

    August 2022
    July 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    September 2021
    August 2021
    July 2021
    June 2021
    January 2021
    December 2020
    October 2020
    September 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    April 2013

     
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA