This spiced persimmon chutney goes well with lamb, pork, or simply on top of a slice of French bread that has been spread with a soft goat cheese. The combination of goat cheese and the spice chutney is very nice.
Notice that the persimmons are added last, and not cooked as long as the other elements in the recipe. A mise en place before you begin is definitely recommended as everything but the persimmons are placed in a pot at one time.
- 1 ½ cups cider vinegar
- 1 cup chopped onion
- 1 large Fuji apple, peeled and cut in 1/2″ dice
- 1 cup raisins
- ¾ cup sugar
- ¼ cup lemon juice
- 1 large jalapeño chili with seeds, minced
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon grated lemon peel
- 1 teaspoon coriander seeds*
- 1 teaspoon mustard seeds*
- 4-6 cloves*
- 2 ½ cups Fuji persimmons peeled and cut in 1/2″ dice
*Use ground spices if whole seeds and cloves are not available
- Wash and peel the apple . Cut into 1/2″ or 1/3″ squares, if possible. The chutney does not really cook down into mush and part of the fun of the chutney is noticing all of its individual elements. Nice, small, fruit square chunks simply look better..
- In a large, non reactive pot, combine all ingredients except persimmons in a heavy large saucepan.
- Bring to boil over medium heat, stirring occasionally.
- Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.
- In the meantime, wash, peel, and cut the persimmons into small 1/2″ or 1/3″ squares.
- Add persimmons and simmer until persimmons are tender, about 15 minutes longer.
- Remove from heat and cool completely.
Note: This recipe will yield about 3 cups of chutney. You could double or even triple the recipe ingredients and can in 1 cup jars to store or give as gifts. Will keep in the refrigerator in a covered jar for about a month.