Spicy Persimmon Chutney

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

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.
Spicy Persimmon Chutney
Spicy Persimmon Chutney

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

Categories

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