Spiced Persimmon Chutney
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.
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INGREDIENTS
Nutrition- 1 1⁄2cups cider vinegar
- 1
- 1
- 1cup raisins
- 3⁄4cup sugar
- 1⁄4
- 1
- 1
- 1
- 1teaspoon ground coriander
- 1⁄8teaspoon ground cloves
- 2 1⁄2
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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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