Ingredients
1½ cups cider vinegar
1 cup onion, chopped
1 Granny Smith apple, large, peeled, cored and chopped
1 cup golden raisins
3⁄4 cup white sugar
¼ cup lemon juice
1 green chile peppers, seeded and minced
1 tbsp ginger root, fresh, minced
1 tbsp lemon zest
1 tsp ground coriander seed
⅛ tsp ground cloves
4 Fuyu persimmons, peeled and chopped
Preparation
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 for about 25 minutes until the mixture thickens, stirring frequently.
Add the persimmons and simmer for about 5 to 10 minutes until the persimmons are tender.
Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
Serve as a side to meats, and enjoy!
