Persimmon Chutney (and three ways to use it!)
 
Prep time
Cook time
Total time
 
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Serves: 4 cups chutney
Ingredients
  • Persimmon Chutney:
  • 1½ cups apple cider vinegar
  • 1 cup onion, chopped
  • ¾ cup sultanas
  • ½ cup brown sugar, lightly packed
  • 1 large lemon, juice and zest
  • 1 large navel orange, juice and zest
  • 1 Tbsp fresh ginger, grated
  • 1 cinnamon stick
  • 1 tsp whole cloves
  • 5 Fuyu persimmons, chopped
  • .
  • Persimmon Chutney Crostinis:
  • 1 loaf Rugbrød (dark Danish rye) or whatever bread/crackers you like, thinly sliced
  • ½ cup persimmon chutney
  • 100g goat cheese, crumbled
  • ½ pomegranate, seeded
  • .
  • Persimmon Chutney Chicken:
  • 4 boneless, skinless chicken breasts, halved lengthwise
  • Salt and pepper
  • 2 Tbsp butter
  • ⅔ cup persimmon chutney
  • ½ cup milk
  • 3 Tbsp green onions, chopped
Instructions
  1. Persimmon Chutney: Combine all chutney ingredients except the persimmons in a large, heavy saucepan. Bring to a boil over medium heat then reduce to a simmer. Cook until reduced and syrupy, stirring occasionally- roughly 25 minutes. Add persimmons and cook for an additional 5 minutes. Remove from heat and let cool completely.
  2. Persimmon Chutney Crostinis: Lightly toast slices of bread in a toaster oven or very briefly under your oven's broiler. Spread a teaspoon of chutney over each slice, top with crumbled goat cheese and a sprinkle of pomegranate arils. Serve immediately.
  3. Persimmon Chutney Chicken: Season chicken with salt and pepper. Melt butter over med-high heat in a large, heavy bottomed skillet. Brown chicken on both sides. Combine chutney and milk in a bowl and them pour over the chicken. Bring to a boil then reduce to a simmer. Cover and cook for 15 minutes. Sprinkle with green onions and serve alongside jasmine rice. Enjoy!!
Recipe by Port and Fin at https://portandfin.com/persimmon-chutney/