Spiced Persimmon Chutney
- Reviews 5
Ready In: 55 mins
Yields: 4 cups
Ingredients
- 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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off