Persimmon Chutney

Persimmon Chutney Recipe

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Kathie Carr


This recipe was given to me by a friend. it is different and is a spicy side dish. Nice for Thanksgiving.


★★★★★ 1 vote

40 Min


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1 c
apple cider vinegar
1/2 c
1 large
granny smith apple, peeled and finely chopped
1 c
golden raisins
3/4 c
1/4 c
lemon juice
green chili pepper, seeded and finely diced
1 Tbsp
minced fresh ginger root
2 tsp
lemon zest, grated
1 tsp
ground coriander seed
1/4 tsp
ground cloves
fuyu persimmons, peeled and chopped

How to Make Persimmon Chutney


  • 1In 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.
  • 2Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
  • 3Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

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About Persimmon Chutney

Course/Dish: Other Sauces
Hashtags: #sauce, #spicy

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