Spicy Persimmon Chutney Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 28, 2004
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.
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Reviewed: Nov. 11, 2013
I really liked this! I made it exactly as written and you have to simmer it long enough to evaporate the vinegar. It combined with the other ingredients and leaves a nice tang.
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Cooking Level: Expert

Reviewed: Sep. 24, 2008
moderately good
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Cooking Level: Intermediate

Home Town: Gaffney, South Carolina, USA

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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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Reviewed: Nov. 20, 2007
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.
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