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Spicy Persimmon Chutney

Reviewed: Dec. 18, 2009
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.
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