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Persimmon Chutney
(Published: )
Prep Time Cooking Time Servings
1 person
  • 1/4 cup fresh lemon juice
  • 1 large jalapeño chili with seeds, minced
  • 1/8 teaspoon ground cloves
  • 1 1/ 2 cups cider vinegar
  • 1 cup chopped onion
  • 1 large apple (about 8 ounces), peeled, cored, chopped
  • 1 cups raisins
  • 3/4 cup sugar
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon grated lemon peel
  • 1 teaspoon ground coriander
  • 2 1/2 cups chopped peeled Fuyu persimmons (about 4 medium)

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1)Combine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. 2)Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. 3)Add persimmons and simmer until persimmons are tender, about 5 minutes longer.
4)Remove from heat and cool completely.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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