Spiced Persimmon Chutney

Here's a tangy relish to go with ham, roasted pork or the Thanksgiving turkey.
  • 1 1/2 cups cider vinegar
  • 1 cup chopped onion
  • 1 large Pippin apple (about 8 ounces), peeled, cored, chopped
  • 1 cups raisins
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 large jalapeño chili with seeds, minced
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon grated lemon peel
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cloves
  • 2 1/2 cups chopped peeled Fuyu persimmons (about 4 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. (Can be prepared 3 days ahead. Cover and refrigerate.

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