persimmon chutney
(1 RATING)
This recipe was given to me by a friend. it is different and is a spicy side dish. Nice for Thanksgiving.
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prep time
40 Min
cook time
method
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yield
24 serving(s)
Ingredients
- 1 cup apple cider vinegar
- 1/2 cup water
- 1 large granny smith apple, peeled and finely chopped
- 1 cup golden raisins
- 3/4 cup sugar
- 1/4 cup lemon juice
- 1 - green chili pepper, seeded and finely diced
- 1 tablespoon minced fresh ginger root
- 2 teaspoons lemon zest, grated
- 1 teaspoon ground coriander seed
- 1/4 teaspoon ground cloves
- 4 - fuyu persimmons, peeled and chopped
How To Make persimmon chutney
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Step 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.
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Step 2Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
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Step 3Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
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