Spicy Persimmon Chutney recipe

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Ingredients

1 ½ cups cider vinegar
1 cup chopped onion
1 large Granny Smith apple - peeled, cored and chopped
1 cup golden raisins
¾ cup white sugar
¼ cup lemon juice
1 green chile peppers, seeded and minced
1 tablespoon minced fresh ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
⅛ teaspoon ground cloves
4 Fuyu persimmons, peeled and chopped

Nutrition Info

44.6 calories
carbohydrate: 11.1 g
cholesterol: : -
fat: 0.1 g
fiber: 0.5 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 1.6 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 cups

Recipe Note

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

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