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.
Prep:
10 mins
Cook:
30 mins
Total:
40 mins
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
- Sugar: 1726g
- :
- Calcium: 107mg
- Calories: 6936kcal
- Carbohydrates: 1792g
- Fat: 7g
- Fiber: 4g
- Iron: 6mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 1030mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 68mg
- Vitamin A: 27IU
- Vitamin C: 126mg
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