Email to Magnolia Lane      

Persimmon Chutney

Source of Recipe

by Shanny, from Bon Appétit November 1996 Flavors of the World


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6940.3

List of Ingredients

1½ cups cider vinegar
1 cup chopped onion
1 large Pippin apple (about 8 ounces), peeled, cored, chopped
1 cup raisins
3/4 cup sugar
1/4 cup fresh lemon juice
1 large jalapeño chili with seeds, minced
1 tbsp. minced peeled fresh ginger
1 tbsp. grated lemon peel
1 tsp. ground coriander
1/8 tsp. ground cloves
2½ cups chopped peeled Fuyu persimmons (about 4 medium)


Recipe

Combine all ingredients except persimmons in large heavy saucepan. Bring to boiling over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently - about 25 minutes.

Add 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.)

Makes about 4 cups