Persimmon Jalapeno Chutney
Yield: About 2 cups
- 4 persimmons, peeled and diced
- ¼cup 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
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.
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