Persimmon chutney recipe
|Prep time||45 minutes|
|Cook time||2 hours|
|Total time||2 hours, 45 minutes|
|Misc||Pre-preparable, Serve Cold|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 24.5oz persimmon (peeled, cored and cubed)
- 13fl oz cider vinegar
- 1 onion (chopped)
- 2 granny smith apples (peeled, cored, and cubed)
- 8.8oz raisins
- 6.1oz dark brown sugar
- 2fl oz lemon juice (fresh)
- 1 tablespoon ginger (fresh, peeled and minced)
- 1 tablespoon lemon zest
- 1 teaspoon coriander powder (ground)
- ¼ teaspoon clove (ground)
- 1 jalapeño pepper (seeded and minced)
Combine all ingredients except for the persimmons in a heavy-bottomed sauce pan.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat to medium-low and simmer until mixture thickens but some juices remain.
Stir frequently for about 25 minutes.
Add the persimmons and simmer until the fruit is tender, for another 5 minutes.
Remove from heat and allow to cool completely.
Store in a sterilized, non-reactive glass jar in the refrigerator for up to four days.
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