Recipe by Great!full
I lived in New Zealand for a short time in the mid-80s and my landlord, Dulcie Peterson, made the most wonderful persimmon chutney. I've always regretted not getting her recipe, but I found this one offered by Bon Appetit. I haven't tried it yet, but hope to soon. I don't recall Dulcie's being particularly spicy, but I'm hoping to enjoy this recipe as much as I did hers.
Top Review by Sydney Mike
I do love chutney, but am not so keen on the 'heat' so I used just a third of the jalapeno & without the seeds! And I'm another one who didn't peel the fruit, but other than those things, I pretty much followed the recipe & the chutney, for us, was absolutely great tasting! Thanks for posting this wonderful recipe! [Made & reviewed in I Recommend]
- 1 1⁄2 cups cider vinegar
- 1 cup onion, chopped
- 1 large pippin apple, peeled, cored and chopped
- 1 cup raisins
- 3⁄4 cup sugar
- 1⁄4 cup fresh lemon juice
- 1 large jalapeno chile, with seeds, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1 tablespoon lemon peel, grated
- 1 teaspoon ground coriander
- 1⁄8 teaspoon ground cloves
- 2 1⁄2 cups fuyu persimmons, peeled and chopped (about 4 medium)
Directions See How It's Made
- Combine all ingredients except persimmons in a large heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.
- Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead) Cover and refrigerate.