Spiced Persimmon Chutney
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
4 cups
ingredients
- 354.88 ml cider vinegar
- 236.59 ml onion, chopped
- 1 large pippin apple, peeled, cored and chopped
- 236.59 ml raisins
- 177.44 ml sugar
- 59.14 ml fresh lemon juice
- 1 large jalapeno chile, with seeds, minced
- 14.79 ml fresh ginger, peeled and minced
- 14.79 ml lemon peel, grated
- 4.92 ml ground coriander
- 0.61 ml ground cloves
- 591.47 ml fuyu persimmons, peeled and chopped (about 4 medium)
directions
- 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.
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Reviews
-
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]
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This recipe is delicious & so so easy. I'm no expert on Chutney making but I can't make enough. I have used both Lime & Lemon juice and found Lime to have a better flavour. I don't have a lot of time so I didn't bother to peel the apples or persimmons and it was fine, no skins floated to the surface and the persimmons kept their brilliant orange colour.
RECIPE SUBMITTED BY
Great!full
Homer, Alaska