Spiced Persimmon Chutney

5.0(5)

I lived in New Zealand for a short time in the mid-80s and my landlord, Dulcie Peterson, made the most wonderful persimmon chutney. I've always regretted not getting her recipe, but I found this one offered by Bon Appetit. I haven't tried it yet, but hope to soon. I don't recall Dulcie's being particularly spicy, but I'm hoping to enjoy this recipe as much as I did hers.

by Great!full·published 2008-02-25

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Fruit

Servings

4 cups

Total time

55 min

prep 20 min

Calories / serving

325 kcal

Ingredients (12)

serves

1 1/2 cups cider vinegarvinegar
1 cup onion, choppedonion
1 large pippin apple, peeled, cored and choppedapple
1 cup raisinsraisins
3/4 cup sugarsugar
1/4 cup fresh lemon juicelemon-juice
1 large jalapeno chile, with seeds, mincedjalapeno
1 tablespoon fresh ginger, peeled and mincedginger
1 tablespoon lemon peel, gratedlemon
1 teaspoon ground coriandercoriander
1/8 teaspoon ground clovesclove
2 1/2 cups fuyu persimmons, peeled and chopped (about 4 medium)persimmon

Instructions (2 steps)

01Combine all ingredients except persimmons in a large heavy saucepan. Bring to a 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.
02Add 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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