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Spicy Persimmon Chutney
Prep
15 mins
Cook
35 mins
Servings
32
Difficulty
Medium
This spicy persimmon chutney is one of my favorite quick condiments to make when autumn persimmons hit the farmers market. The whole thing comes together in just 50 minutes, and it costs practically nothing since you probably have most of the spices in your pantry already. What makes it special is how the sweet, delicate persimmons play off the heat from the green chile and the warming spice of fresh ginger. Plus, ginger is wonderful for digestion and has natural anti inflammatory properties, so you're getting something truly good for you with every spoonful. Serve it alongside roasted meats, cheese boards, or even yogurt for an unexpected treat.
Ella x
Ingredients
- 11 ½ cups cider vinegar
- 11 cup chopped onion
- 11 large granny smith apple - peeled, cored and chopped
- 11 cup golden raisins
- ¾ cup white sugar¾ cup white sugar
- ¼ cup lemon juice¼ cup lemon juice
- 11 green chile pepper, seeded and minced
- 11 tablespoon minced fresh ginger root
- 11 tablespoon lemon zest
- 11 teaspoon ground coriander seed
- ⅛ teaspoon ground cloves⅛ teaspoon ground cloves
- 44 fuyu persimmons, peeled and chopped
Detail level
Instructions
- 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.
- 2
Remove from the heat and let cool completely. Cover and refrigerate.
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