Persimmon Chutney
By
Kathie Carr
@kathiecc
1
This recipe was given to me by a friend. it is different and is a spicy side dish. Nice for Thanksgiving.
Ingredients
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1 capple cider vinegar
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1/2 cwater
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1 largegranny smith apple, peeled and finely chopped
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1 cgolden raisins
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3/4 csugar
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1/4 clemon juice
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1green chili pepper, seeded and finely diced
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1 Tbspminced fresh ginger root
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2 tsplemon zest, grated
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1 tspground coriander seed
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1/4 tspground cloves
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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.
About Persimmon Chutney
Course/Dish: Other Sauces
