Recipe
Side Dish
Spicy Persimmon Chutney
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 56
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Hy-Vee apple cider vinegar | ||
| 1 c. chopped onion | ||
| 1 large Granny Smith apple, peeled, cored and chopped | ||
| 1 c. golden raisins | ||
| ¾ c. Hy-Vee white sugar | ||
| ¼ c. lemon juice | ||
| 1 green chile pepper, seeded and minced | ||
| 1 tbsp. minced fresh ginger root | ||
| 1 tbsp. lemon zest | ||
| 1 tsp. ground coriander seed | ||
| ⅛ tsp. ground cloves | ||
| 4 Fuyu persimmons, peeled and chopped |
Directions
- 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.
- Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
Nutrition facts
Servings
25 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 6g
- Protein: 0g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 6%
0%
Iron 0%
0%
Calcium 0%
Recipe Source:
www.allrecipes.com.