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Spicy Persimmon Chutney recipe

4 servings

Ingredients:

1 1/2 cups cider vinegar

1 cup chopped onion

1 large tart apple - peeled, cored and chopped

1 cup golden raisins

3/4 cup white sugar

1/4 cup lemon juice

1 green chile pepper, chopped

1 tablespoon minced fresh ginger root

1 tablespoon lemon zest

1 teaspoon ground coriander seed

1/8 teaspoon ground cloves

2 1/2 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 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.