Spicy Persimmon Chutney

SUBMITTED BY: Ibby

"A tangy relish that's a nice variation on the more traditional cranberry sauce. Pippen or other tart green apples work well in this recipe."

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Original recipe yield 4 cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups cider vinegar
1 cup chopped onion
1 large tart apple - peeled, cored and chopped
1 cup golden raisins
3/4 cup white sugar
1/4 cup lemon juice
1 green chile pepper, chopped
1 tablespoon minced fresh ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
1/8 teaspoon ground cloves
2 1/2 Fuyu persimmons, peeled and chopped

DIRECTIONS

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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REVIEWS

Reviewed on dec. 23, 2007 by spunzen78

I made this exactly to the recipe and it needs to be modified. Half the amount of vinegar and... MORE

Reviewed on nov. 14, 2003 by Fancypants

I was expecting more.....I think however, the persimmons I used were not ripe enough. Their... MORE

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Nutritional Information

Spicy Persimmon Chutney

Servings Per Recipe: 32

Amount Per Serving

Calories: 43