Persimmon Chutney

Persimmon Chutney

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Kathie Carr

By
@kathiecc

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
24
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

How to Make Persimmon Chutney

Step-by-Step

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

Printable Recipe Card

About Persimmon Chutney

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



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