Spicy Persimmon Chutney4 Reviews
“A tangy relish that's a nice variation on the more traditional cranberry sauce. Pippen or other tart green apples work well in this recipe.” - by Ibby
Original recipe yields 4 cups
- 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. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
- Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
Amount Per Serving (32 total)
- 44 cal
- 0.1 g
- < 1%
- 10.8 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I made this exactly to the recipe and it needs to be modified. Half the amount of vinegar and the rest water. Double the persimons and double the sugar. Spice was perfect with one medium sized anah..." See moreeim pepper. Mine came out way to acidic and with a vinegar taste even after it cooled. "
"I was expecting more.....I think however, the persimmons I used were not ripe enough. Their flavor was not detected...." See more"
"I quadrupled this recipe so I could can it and give as holiday gifts. Glad the previous reviewers suggested using less vinegar; I used 1/2 of what was called for, substituting other 1/2 for water. I ..." See moreused one large anaheim pepper, honey instead of sugar, and used both lemon & lime juice/zest. Delicious, can't wait to try with lamb chops! Also good if added to creamy base (i.e. butternut) and turned into soup."
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