Spicy Persimmon Chutney Recipe - Allrecipes.com

Spicy Persimmon Chutney

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"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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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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Directions

  1. 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.
  2. 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 More Reviews

Dec 23, 2007

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.

 
Nov 14, 2003

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

 

5 Ratings

Dec 24, 2009

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.

 
Dec 21, 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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Nutrition

  • Calories
  • 44 kcal
  • 2%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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