Spicy Persimmon Chutney So Tasty

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Spicy Persimmon Chutney

"A tangy get pleasure from it is a pleasing version on the extra traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

1 1/2 cups cider vinegar
1 cup chopped onion
1 big Granny Smith apple - peeled, cored and chopped
1 cup golden raisins
three/4 cup white sugar
1/4 cup lemon juice
1 inexperienced chile peppers, seeded and minced
1 tablespoon minced clean ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
1/8 teaspoon ground cloves
4 Fuyu persimmons, peeled and chopped

Instructions :

Prep :	Cook : 32M	Ready in :

In a big 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 now and again. Reduce warmth to medium-low and simmer until combination thickens, stirring regularly, about 25 minutes. Add the persimmons and simmer till the persimmons are gentle approximately 5 to ten minutes.
Remove from the warmth and let cool absolutely. Cover and refrigerate chutney. May be made a day or two beforehand.

Notes :

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