Recipe For A Party

Curried Persimmon, Golden Raisin & Cranberry Chutney with Almonds

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My neighbor gave me some beautiful persimmons last week and for the life of me I couldn’t make up my mind what to make with them until today. This morning I came up with this tangy chutney of persimmons, golden raisin and cranberries with almonds. Thanksgiving has been on my mind so I thought this would make a great addition to the festive table and a great alternative to cranberry sauce for those that want their turkey with something different. This chutney would also be great with ham, pork, lamb, chicken or those delicious vegan roasts that are popular these days. Oh, I just thought that this would also be fabulous on a beautiful wheel of baked brie served alongside toasts or crackers as an appetizer to keep those back seat cooks out of the kitchen, you know who you are…that sauce does not need another cup of wine in it Sharon! 

I think Persimmon’s are the most beautiful fruit, I thought I would sketch them
My fabulous friend Paula suggested that this would make a great stuffing for a pork roast…
I love chutneys, relishes and sauces…they really enhance the flavor of so many foods, here are some more for you to add to your recipe box!
Persimmon Cranberry Sauce with Jalapenos
Blue Cheese & Thyme Sauce
Peanut Lime Sauce
Raspberry Chipotle Sauce
Oven Roasted Romesco Sauce
This autumn jewel toned fruit chutney would be delicious with your holiday turkey or ham
Go ahead, have a heaping spoonful of this flavorful chutney
OMG! Look at this, I never knew that candied persimmon was a thing until I googled it, yum…
5 from 1 vote
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Curried Persimmon, Golden Raisin & Cranberry Chutney with Almonds

This colorful, tangy & sweet chutney is the perfect autumn relish for any dinner table and special for your holidays

Course Side Dish
Cuisine American
Keyword Persimmon Chutney
Prep Time 10 minutes
Cook Time 35 minutes
Servings 12
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 5 medium sized Fuyu persimmons, peeled, seeded and chopped
  • 2 tsp fresh chopped ginger
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 1 small red onion, chopped
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1/2 cup sweet white wine, I used Moscato
  • 1/2 cup sherry vinegar
  • 3 tsp curry powder
  • 2 tsp cumin powder
  • 1/2 tsp red chili flakes
  • 1 cup slivered, toasted almonds

Instructions

  1. Place all the ingredietns except the almonds in a saucepan on medium high heat, once it really gets cooking, about 8 minutes, turn down to medium/low simmer for 35 minutes.

  2. Take off heat, stir in the almonds, let cool and transfer to a lidded container and refrigerate for at least 2 hours, best overnight. Makes 4 cups

The added texture, crunch and flavor of the almonds really slaps this chutney into next week…

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Comments

  1. Paula

    Wow – sounds fabo!!! Will have to look 4 persimmons as I have not seen them in this small town.
    Once again: I love your description & wording & suggestions **

    Reply

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