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.
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.
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/