Spicy Persimmon Chutney3 Reviews
“A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.” - 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)
- 45 cal
- 0.1 g
- < 1%
- 11.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I try one new Thanksgiving day menu item. This one was it. I'm happy to say that it was a hit. I made it without the chili pepper since I knew I was serving some who weren't interested in too spicy. ..." See moreIt was wonderful. I used a large spicy white onion and it had plenty of kick. Make it a couple of days in advance of whatever you're serving it for. It's best when it sits 48 hours."
"Yikes! Waaaaay too much vinegar for my taste!! After simmering and realizing it wasn't going to tame out, I drained the liquid from the chunks, threw it out and added apple juice, the seasonings (ag..." See moreain), and 3/4 cup sugar and simmered some more. The fruit is still super pungent. I'm hoping it'll mellow out in the next 48 hrs before Thanksgiving! I'd hate to waste all those persimmons! If you're going to try the recipe, start with 1/2 the cider vinegar and go from there. Also this recipe makes alot."
Cranberry Chutney I
Spicy Peach Chutney
Just swipe to see more like this.