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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