Ingredients
1 1/2 C cider vinegar
1 C chopped onion
1 large Granny Smith apple - peeled, cored and chopped
1 C golden raisins
3/4 C white sugar
1/4 C lemon juice
2 green chile peppers, seeded and minced
1 T minced fresh ginger root
1 T lemon zest
1 teas ground coriander seed
1/8 teas ground cloves
4 Fuyu persimmons, peeled and chopped
Preparation
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. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
2.Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
