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
- 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
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.
About Persimmon Chutney
Course/Dish: Other Sauces
