Spicy Persimmon Chutney

Spicy Persimmon Chutney

4
Ibby 1

"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."

Ingredients

servings 44 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
  2. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
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Reviews

4
  1. 5 Ratings

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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 size...

I was expecting more.....I think however, the persimmons I used were not ripe enough. Their flavor was not detected.

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 wat...

Yumdeliciousness! I didn't have some of the ingredients and it still worked great as a basic recipe. Reduced the amount of vinegar to about 3/4 cup as per previous reviewer's suggestion and it ...