Persimmon Chutney

Name: Persimmon Chutney
Prep time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 1 c apple cider vinegar; 1/2 c water; 1 large granny smith apple, peeled and finely chopped; 1 c golden raisins; 3/4 c sugar; 1/4 c lemon juice; 1 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; 4 fuyu persimmons, peeled and chopped

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By Kathie Carr
@kathiecc

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

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

40 Min

Ingredients

1 c

apple cider vinegar
1/2 c

water
1 large

granny smith apple, peeled and finely chopped
1 c

golden raisins
3/4 c

sugar
1/4 c

lemon juice
1

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
4

fuyu persimmons, peeled and chopped
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How to Make Persimmon Chutney

Step-by-Step

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.

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