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This persimmon chutney is a tangy relish that’s a nice variation on cranberry sauce.
Ingredients
- 1 ½ cups cider vinegar
- 1 cup chopped onion
- 1 large Granny Smith apple – peeled, cored and chopped
- 1 cup golden raisins
- ¾ cup white sugar
- ¼ cup lemon juice
- 1 green chile pepper, 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
Directions
Step 1
Combine cider vinegar, onion, apple, raisins, sugar, lemon juice, green chile, ginger, lemon zest, coriander, and cloves in a large saucepan. 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 persimmons and simmer until the persimmons are tender, about 5 to 10 minutes.
Step 2
Remove from the heat and let cool completely. Cover and refrigerate.
Tips
This chutney may be made a day or two ahead.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 45 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium2mg | 0% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber1g | 2% |
| Total Sugars8g | |
| Protein0g | |
| Vitamin C8mg | 38% |
| Calcium7mg | 1% |
| Iron0mg | 1% |
| Potassium75mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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