How to Make Persimmon Chutney
Switch out your usual Thanksgiving sauces for some spicy persimmon chutney instead! It\'s also sweet and tart, perfect to pair with meats.
Servings 4 cups
Calories 6936kcal
Ingredients
- 1½ cups cider vinegar
- 1 cup onion chopped
- 1 Granny Smith apple large, peeled, cored and chopped
- 1 cup golden raisins
- 3⁄4 cup white sugar
- ¼ cup lemon juice
- 1 green chile peppers seeded and minced
- 1 tbsp ginger root fresh, minced
- 1 tbsp lemon zest
- 1 tsp ground coriander seed
- ⅛ tsp ground cloves
- 4 Fuyu persimmons peeled and chopped
Instructions
- 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 for about 25 minutes until the mixture thickens, stirring frequently.
- Add the persimmons and simmer for about 5 to 10 minutes until the persimmons are tender.
- Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
- Serve as a side to meats, and enjoy!
Nutrition
Calories: 6936kcal | Carbohydrates: 1792g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 1030mg | Fiber: 4g | Sugar: 1726g | Vitamin A: 27IU | Vitamin C: 126mg | Calcium: 107mg | Iron: 6mg
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