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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I lived in New Zealand for a short time in the mid-80s and my landlord, Dulcie Peterson, made the most wonderful persimmon chutney. I've always regretted not getting her recipe, but I found this one offered by Bon Appetit. I haven't tried it yet, but hope to soon. I don't recall Dulcie's being particularly spicy, but I'm hoping to enjoy this recipe as much as I did hers. Ingredients:
1 1/2 cups cider vinegar |
1 cup onion, chopped |
1 large pippin apple, peeled, cored and chopped |
1 cup raisins |
3/4 cup sugar |
1/4 cup fresh lemon juice |
1 large jalapeno chile, with seeds, minced |
1 tablespoon fresh ginger, peeled and minced |
1 tablespoon lemon peel, grated |
1 teaspoon ground coriander |
1/8 teaspoon ground cloves |
2 1/2 cups fuyu persimmons, peeled and chopped (about 4 medium) |
Directions:
1. Combine all ingredients except persimmons in a large heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.
2. 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.
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