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Spicy Persimmon Chutney Recipe

Recipe by: 106a802496d678ba

"A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In 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.
  • 2Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
Ingredients
  • 32 servings
  • 45 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    45
    2%
  • Fat:
    0.1
    < 1%
  • Carbs:
    11.1
    4%
  • Protein:
    0.3
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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