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Persimmon Jalapeño Chutney

by evh on December 22, 2016

Persimmon Jalapeño Chutney |LocalSavour.com

Persimmon Jalapeño Chutney ~ It can be the most wonderful time of the year if you let it OR it can be so crazy you feel like you are running around like a chicken with its head cut off. That is why I like to always try to have at least one thing that’s easy and delicious that I can have on hand for when those unexpected neighbors stop by or that last minute party pops up. I made this Persimmon Jalapeño Chutney for that very reason. This can be easily stored in the refrigerator –– then use it on a charcuterie plate, or top your favorite meat dish, or keep it really simple and pour over a block of cream cheese. I choose the later because well … it was easy, it tastes darn good, and all you need to add is a bottle (or two) of wine and a few friends to share it with. Make a batch for yourself or jar it up and give it to your favorite foodie in your life. 

Persimmon Jalapeño Chutney |LocalSavour.com

Something sweet with a little kick over creamy cheese is a winner in my book.

Persimmon Jalapeño Chutney |LocalSavour.com

Add your your favorite crackers and wine and start snacking.

Persimmon Jalapeño Chutney
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Servings Prep Time
8-10 ounce jar 5-10 minutes
Cook Time
30-40 minutes
Servings Prep Time
8-10 ounce jar 5-10 minutes
Cook Time
30-40 minutes
Persimmon Jalapeño Chutney
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
8-10 ounce jar 5-10 minutes
Cook Time
30-40 minutes
Servings Prep Time
8-10 ounce jar 5-10 minutes
Cook Time
30-40 minutes
Ingredients
  • 2 large persimmons peeled, seeded, and chopped
  • 1 large jalapeno
  • 1 teaspoon kosher salt
  • 2 cups granulated sugar
  • 4 cups water
Servings: ounce jar
Units:
Instructions
  1. Add all ingredients to a heavy duty pan and place over high heat. Stir occasionally while bringing to a boil. Once boiling let boil for 5 minutes the reduce heat and continue to cook for another 25-35 or until it starts to thicken a bit. Remove from heat and let cool in the pan for 15 minutes. Next, pour into a jar and refrigerate until cold. Serve with your favorite cheese, over roasted meats, or on top of a block of cream cheese.
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