Spicy Persimmon Chutney

Spicy Persimmon Chutney

5

"A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com."

Ingredients

servings 45 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 11.1g
  • 4%
  • 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

  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

5
  1. 5 Ratings

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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 s...

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 seasonin...

I really liked this! I made it exactly as written and you have to simmer it long enough to evaporate the vinegar. It combined with the other ingredients and leaves a nice tang.