PERSIMMON CHUTNEY

Persimmon Chutney image

This recipe was given to me by a friend. it is different and is a spicy side dish. Nice for Thanksgiving.

Provided by Kathie Carr

Time 40m

Number Of Ingredients 12

Ingredients

1 c apple cider vinegar
1/2 c water
1 large granny smith apple, peeled and finely chopped
1 c golden raisins
3/4 c sugar
1/4 c lemon juice
1 green chili pepper, seeded and finely diced
1 Tbsp minced fresh ginger root
2 tsp lemon zest, grated
1 tsp ground coriander seed
1/4 tsp ground cloves
4 fuyu persimmons, peeled and chopped

Steps:

1. In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes.
2. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
3. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

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