Spicy Persimmon Chutney Recipe

  • 1 1/2 cups cider vinegar
  • 1 cup chopped onion
  • 1 large Granny Smith apple – peeled, cored and chopped
  • 1 cup golden raisins
  • 3/4 cup white sugar
  • 1/4 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
  • 1/8 teaspoon ground cloves
  • 4 Fuyu persimmons, peeled and chopped
  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.