Spicy Persimmon Chutney

A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.

• Calories: 45 Calories

Ingredients

• 1 tablespoon lemon zest
• ¾ cup white sugar
• 1 cup golden raisins
• ⅛ teaspoon ground cloves
• ¼ cup lemon juice
• 1 cup chopped onion
• 1 tablespoon minced fresh ginger root
• 1 ½ cups cider vinegar
• 1 teaspoon ground coriander seed
• 1 large Granny Smith apple - peeled, cored and chopped
• 1 green chile peppers, seeded and minced
• 4 Fuyu persimmons, peeled and chopped

Recipe Instructions

Step 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.

Step 2

Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.