Persimmon Chutney

Ingredients

• 4 persimmons, preferably Fuyu, peeled and diced
• ¼ cup honey
• 2 tablespoons lemon juice
• 1 tablespoon seeded, finely diced jalapeño pepper
• 1 tablespoon peeled, minced ginger
• ¼ teaspoon almond extract
• ¼ cup sliced almonds

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    266 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 1 gram dietary fiber; 35 grams sugars; 3 grams protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Approximately 2 cups

Preparation

1. In a medium saucepan, combine the persimmons, honey, lemon juice, jalapeño pepper and ginger and bring to a boil over medium heat. Cook, stirring, for 2 minutes. Remove from the heat and stir in the almond extract and almonds. Serve with duck dumplings.

5 minutes