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Persimmon Jalapeno Chutney

Yield: About 2 cups
  • persimmons, peeled and diced
  • ¼cup honey
  • tablespoons lemon juice
  • tablespoon seeded, finely diced jalapeño pepper
  • 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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