Spiced Persimmon Chutney

Paired with goat cheese on a slice of French bread, this chutney makes for an unusual and delicious appetizer.  The other use for chutney is as a spread in a sandwich (Fancy!)

Chutney is a particularly good accompaniment for pork or chicken.


  1. 1 ½ cups cider vinegar
  2. 1 cup chopped onion
  3. 1 large Fuji apple
  4. 1 cup raisins
  5. ¾ cup sugar
  6. ¼ cup lemon juice
  7. 1 large jalapeño chili with seeds, minced
  8. 1 tablespoon minced peeled fresh ginger
  9. 1 tablespoon grated lemon peel
  10. 1 teaspoon ground coriander
  11. 1/8 teaspoon ground cloves
  12. 2 ½ cups chopped peeled Fuyu persimmons



  1. Combine all ingredients except persimmons in a heavy large saucepan.
  2. Bring to boil over medium heat, stirring occasionally.
  3. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.
  4. Add persimmons and simmer until persimmons are tender, about 15 minutes longer.
  5. Remove from heat and cool completely.

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