Directions:
- In a medium saucepan melt butter. Add bay leaves, cinnamon sticks, red onion and garlic. Saute until onions are soft.
- Deglaze with Orange Muscat Wine. Reduce the wine by half.
- Add the remaining ingredients and stir well. Simmer the chutney for 15 minutes. Stir several times to prevent burning. Remove from the heat and discard cinnamon sticks and bay leaves. Cool the Persimmon Chutney before service.
- Reseason to taste with salt and pepper. Add Cayenne Pepper to your taste.
- Garnish the dish with Cinnamon Sticks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.7 Kcal (1167 kJ) | ||
| Calories from fat | 60.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 10% | |
|---|---|---|---|
| Cholesterol | 17.27mg | 6% | |
| Sodium | 225.57mg | 9% | |
| Potassium | 381.69mg | 8% | |
| Total Carbs | 52.48g | 17% | |
| Sugars | 35.27g | 141% | |
| Dietary Fiber | 8.41g | 34% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 19.6mg | 33% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 84.59 Kcal (354 kJ) | ||
| Calories from fat | 18.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 10% | |
|---|---|---|---|
| Cholesterol | 5.24mg | 6% | |
| Sodium | 68.46mg | 9% | |
| Potassium | 115.85mg | 8% | |
| Total Carbs | 15.93g | 17% | |
| Sugars | 10.71g | 141% | |
| Dietary Fiber | 2.55g | 34% | |
| Protein | 0.79g | 5% | |
| Vitamin C | 5.9mg | 33% | |
| Calcium | 7.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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