Persimmon Chutney


3/4  cup cider vinegar
1 cup chopped onion
1 large granny smith apple peeled cored and chopped
1 cup thompson raisins
3/4 cup sugar
1/4 cup fresh lemon juice
2 tablespoon minced peeled fresh ginger
1 tablespoon grated lemon peel
1 teaspoon ground coriander
2 teaspoon ground cloves
2 1/2 cups chopped peeled Fuyu persimmons (about 4-5 medium)

Combine all ingredients except persimmons in heavy large saucepan. Bring to
boil over medium heat, stirring occasionally. Reduce heat to medium-low and
simmer until mixture thickens but some juices remain, stirring frequently,
about 25 minutes. Add persimmons and simmer until persimmons are tender,
about 5 minutes longer. Remove from heat and cool completely

Courtesy of Dining Details

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