Recipe 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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1 1/2 cups
tart apple - peeled, cored and chopped
green chile pepper, chopped
minced fresh ginger root
ground coriander seed
Fuyu persimmons, peeled and chopped
I made this exactly to the recipe and it needs to be modified. Half the amount of vinegar and the rest water. Double the persimons and double the sugar. Spice was perfect with one medium sized anaheim pepper. Mine came out way to acidic and with a vinegar taste even after it cooled.
I was expecting more.....I think however, the persimmons I used were not ripe enough. Their flavor was not detected.
I quadrupled this recipe so I could can it and give as holiday gifts. Glad the previous reviewers suggested using less vinegar; I used 1/2 of what was called for, substituting other 1/2 for water. I used one large anaheim pepper, honey instead of sugar, and used both lemon & lime juice/zest. Delicious, can't wait to try with lamb chops! Also good if added to creamy base (i.e. butternut) and turned into soup.
Yumdeliciousness! I didn't have some of the ingredients and it still worked great as a basic recipe. Reduced the amount of vinegar to about 3/4 cup as per previous reviewer's suggestion and it still tasted pretty acidic; I'd keep reducing it even further (the lemon juice also adds acidity!). I didn't use raisins or chile peppers; instead, put in some cumin and Southwestern seasoning and powdered ginger (a key ingredient in many Indian chutneys). It made the kitchen smell terrific and everyone loved the final product. We had it with steak and parmesan mashed potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Persimmon Chutney
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: < 1
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