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Spicy Persimmon Chutney

Reviewed: Nov. 28, 2013
This is the first time I tried this recipe. Made a half batch and followed the proportions for the ingredients exactly as written. There is WAY TOO MUCH vinegar. I will make it again-- but will use for a half batch -- about 1/3 c. and will balance out the remaining liquid with either apple juice or apple juice/water. As it cooled, it did get better,however, the prevailing taste was vinegar. This is a very hearty chutney and would be good with duck or another game meat and should be served cold. With less vinegar, it might be OK at room temperature.
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