Spiced Persimmon Chutney

Submitted 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."

 

• Ready In: 55mins
• Ingredients: 12
• 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

1. 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.
2. 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.

Reviews

[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]

 

[weekend cooker]

We all enjoyed this, as I did peel the apples. Great tasting, and flavorful too. Made for Spring 2011 Pick a Chef..

 

[Tese3068]

This is a yummy chutney. I didn't peel the apples or persimmons either, and it worked out fine. I will make this again and again.

 

[office]

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.

 

[Kimberly F.]

Am making now. .... recipe says 1 1/2c vinegar and/but!! super runny! and as I look at other recipes I have the feeling this isn't correct. ....