Equipment
Ingredients
Produce
- 400 g fuyu persimmons, peeled and diced
- 15 g jalapeño pepper, stemmed, seeded, and finely minced
- 10 g fresh ginger, peeled and grated
- 1 lemon, zested and juiced
Pantry and Flavorings
- 60 g honey
- 30 ml water
- 2 ml almond extract
- 40 g sliced almonds
- 2 g kosher salt
Nutrition (per serving)
Method
Place the sliced almonds in a dry small skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and lightly golden. Remove from the skillet immediately to prevent burning and set aside.
In a medium saucepan, combine the diced fuyu persimmons, minced jalapeño, grated ginger, honey, lemon juice, water, and kosher salt, mixing thoroughly to coat the fruit evenly.
Place the saucepan over medium-high heat and bring the mixture to a simmer, reaching approximately 100°C (212°F).
Reduce the heat to low and simmer the mixture uncovered for 15 to 20 minutes. Stir occasionally until the persimmons are tender and the liquid reduces to a thick, glossy syrup.
Remove the saucepan from the heat. Stir in the toasted sliced almonds, almond extract, and lemon zest, ensuring the flavors are thoroughly distributed.
Transfer the chutney to a heatproof container. Allow it to cool completely at room temperature, which will allow the natural pectins to set and thicken the consistency further.
Chef's Notes
- Fuyu persimmons are ideal for this quick application because they retain a pleasant textural bite even after simmering, unlike the Hachiya variety which turns completely to mush.
- Toasting the sliced almonds separately and adding them entirely off the heat ensures they remain crunchy and provide a striking textural contrast to the soft fruit.
- If you prefer a milder chutney, ensure absolutely all seeds and white ribs are removed from the jalapeño. For a sharper, lingering bite, intentionally leave a few seeds in the mix.
- The natural pectins found in the lemon zest and the skins of the persimmons will help the chutney thicken significantly as it cools, so avoid over-reducing the syrup while it is still on the stove.
Storage
Refrigerator: 2 weeks — Store in an airtight glass container.
Freezer: 3 months — Leave headspace in the container for expansion.
Reheating: Serve chilled, or warm gently in a saucepan over low heat to loosen the syrup before serving.
