Persimmon Chutney
Ingredients
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)
Preparation
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
