Instead of or perhaps right beside the cranberry sauce this year, why not give this Spicy Holiday Persimmon Chutney a try.
The sweet and spiciness of this seasonal dish will have your guests spooning it on till its all gone.
Spicy Holiday Persimmon Chutney
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- 1 tablespoon Nutiva Organic Coconut Oil
- 1 white onion, diced
- 6 fuji persimmons chopped into approx 1 inch square(ish) pieces
- ¼ cup pomegranate jewels (seeds)
- ½ cup water
- juice of one lemon
- 1 Jalapeño pepper sliced
- 1 large garlic clove sliced thin
- 1 ½ inches of peeled and finely grated ginger
- 2 tablespoons Nutiva Organic Coconut Sugar
- 1 tablespoon Nutiva Organic Hemp Oil
- ½ teaspoon sea salt
- 1 teaspoon dried chili flakes
- In a large frying pan, heat up 1 tablespoon of Nutiva Buttery Coconut Oil on medium to medium high. Making sure it does not smoke.
- Add the diced onion, salt it then cook until it sweats and browns slightly on the edges, about 3-4 minutes.
- Add the chopped persimmons and water and cover, let parboil for 4-5 minutes.
- Uncover. Move the cooked mixture to one side (the water is absorbed quite a bit by now) and add a teaspoon of Buttery Coconut Oil, let it melt a minute or so then put the thinly sliced garlic into the bit of oil cook for about a minute, until just slightly crisp on the edges. Then, stir it into the mix.
- Now add the sliced jalapeño, Coconut Sugar, ginger, chili flakes, and lemon.
- Add another ⅛ cup of water and cook for another 3-4 minutes.
- Taste and add salt if needed.
- Turn off the heat and stir in Hemp Oil.
- Enjoy on mashed potatoes, with stuffing and with all of your Holiday fixings.