Persimmon Chutney
By
Kathie Carr
@kathiecc
1
Ingredients
-
1 capple cider vinegar
-
1/2 cwater
-
1 largegranny smith apple, peeled and finely chopped
-
1 cgolden raisins
-
3/4 csugar
-
1/4 clemon juice
-
1green chili pepper, seeded and finely diced
-
1 Tbspminced fresh ginger root
-
2 tsplemon zest, grated
-
1 tspground coriander seed
-
1/4 tspground cloves
-
4fuyu persimmons, peeled and chopped
How to Make Persimmon Chutney
- In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes.
- Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
- Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.