"A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com." — Ibby
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1 1/2 cups
Granny Smith apple - peeled, cored and chopped
green chile peppers, seeded and minced
minced fresh ginger root
ground coriander seed
Fuyu persimmons, peeled and chopped
I try one new Thanksgiving day menu item. This one was it. I'm happy to say that it was a hit. I made it without the chili pepper since I knew I was serving some who weren't interested in too spicy. It was wonderful. I used a large spicy white onion and it had plenty of kick. Make it a couple of days in advance of whatever you're serving it for. It's best when it sits 48 hours.
Yikes! Waaaaay too much vinegar for my taste!! After simmering and realizing it wasn't going to tame out, I drained the liquid from the chunks, threw it out and added apple juice, the seasonings (again), and 3/4 cup sugar and simmered some more. The fruit is still super pungent. I'm hoping it'll mellow out in the next 48 hrs before Thanksgiving! I'd hate to waste all those persimmons! If you're going to try the recipe, start with 1/2 the cider vinegar and go from there. Also this recipe makes alot.
* 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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