spicy persimmon chutney

Ingredients

• Servings: 4
• 1 1/2 cups 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

Recipe

• in a large saucepan combine the apple 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.