Persimmon chutney recipe
| Serves | 20 |
| Prep time | 45 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 45 minutes |
| Meal type | Condiment |
| Misc | Pre-preparable, Serve Cold |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 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)
Optional
- 1 jalapeño pepper (seeded and minced)
Directions
Step 1
Combine all ingredients except for the persimmons in a heavy-bottomed sauce pan.
Bring to a boil over medium heat, stirring occasionally.
Step 2
Reduce heat to medium-low and simmer until mixture thickens but some juices remain.
Stir frequently for about 25 minutes.
Step 3
Add the persimmons and simmer until the fruit is tender, for another 5 minutes.
Step 4
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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