PERSIMMON CHUTNEY
This recipe was given to me by a friend. it is different and is a spicy side dish. Nice for Thanksgiving.
Provided by Kathie Carr
Categories Other Sauces
Time 40m
Number Of Ingredients 12
Steps:
- 1. 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.
- 2. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
- 3. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
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Abdul Alek
[email protected]I'm not a big fan of chutney, but this one is really good. It's not too sweet or too spicy.
Muhammad irfan King
[email protected]This is the best persimmon chutney I've ever had. I will definitely be making it again.
Bishal Sah
[email protected]I'm so glad I found this recipe. It's the perfect way to enjoy persimmons.
PAPA DIANAH
[email protected]This chutney is the perfect balance of sweet, sour, and spicy. I can't get enough of it!
Mehwalk Jay
[email protected]I love how versatile this chutney is. I've used it as a dipping sauce, a marinade, and even a spread for sandwiches.
Tasbeel Mumtaz
[email protected]This chutney is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
Yamileth Rivera Armenta
[email protected]I'm not sure what went wrong, but my chutney turned out really runny. I think I might have added too much liquid.
Langi
[email protected]I made this chutney for a party and it was a huge hit. Everyone loved the sweet and tangy flavor.
Amanda boxing
[email protected]This recipe is a keeper! I'll definitely be making this chutney again and again.
Mamnun Islam Sumya
[email protected]I've never had persimmon chutney before, but I'm definitely a fan now. It's so unique and flavorful.
Ricardo Jarvis
[email protected]This chutney is a great way to use up leftover persimmons. I had a few that were starting to get soft and this recipe was the perfect way to use them up.
MD melon Melon
[email protected]I'm not a big fan of persimmons, but I really enjoyed this chutney. The flavors are well-balanced and the texture is perfect.
Ignite066 __
[email protected]This chutney was a bit too sweet for my taste, but I think that's just a personal preference. I might try reducing the amount of sugar next time.
Trinidad Diaz
[email protected]This is one of my favorite chutney recipes. It's easy to make and always turns out delicious. I like to serve it with roasted pork or chicken.
Taniya Kaweesh
[email protected]I love the vibrant orange color of this chutney! It's so eye-catching and makes a beautiful addition to any cheese platter or appetizer spread.
Patrick McManus
[email protected]This persimmon chutney is a delightful blend of sweet and savory flavors. The persimmons add a unique sweetness, while the spices give it a warm and inviting flavor. I served it with grilled chicken and it was a perfect complement.