A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.

Ibby

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Recipe Summary

Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

Nutrition Facts

45 calories; protein 0.3g 1% DV; carbohydrates 11.1g 4% DV; fat 0.1g; cholesterol 0mg; sodium 1.6mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/23/2007
I made this exactly to the recipe and it needs to be modified. Half the amount of vinegar and the rest water. Double the persimons and double the sugar. Spice was perfect with one medium sized anaheim pepper. Mine came out way to acidic and with a vinegar taste even after it cooled. Read More
(29)

Most helpful critical review

Rating: 1 stars
11/21/2007
Yikes! Waaaaay too much vinegar for my taste!! After simmering and realizing it wasn't going to tame out I drained the liquid from the chunks threw it out and added apple juice the seasonings (again) and 3/4 cup sugar and simmered some more. The fruit is still super pungent. I'm hoping it'll mellow out in the next 48 hrs before Thanksgiving! I'd hate to waste all those persimmons! If you're going to try the recipe start with 1/2 the cider vinegar and go from there. Also this recipe makes alot. Read More
(17)
14 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
12/23/2007
I made this exactly to the recipe and it needs to be modified. Half the amount of vinegar and the rest water. Double the persimons and double the sugar. Spice was perfect with one medium sized anaheim pepper. Mine came out way to acidic and with a vinegar taste even after it cooled. Read More
(29)
Rating: 5 stars
11/28/2004
I try one new Thanksgiving day menu item. This one was it. I'm happy to say that it was a hit. I made it without the chili pepper since I knew I was serving some who weren't interested in too spicy. It was wonderful. I used a large spicy white onion and it had plenty of kick. Make it a couple of days in advance of whatever you're serving it for. It's best when it sits 48 hours. Read More
(21)
Rating: 1 stars
11/20/2007
Yikes! Waaaaay too much vinegar for my taste!! After simmering and realizing it wasn't going to tame out I drained the liquid from the chunks threw it out and added apple juice the seasonings (again) and 3/4 cup sugar and simmered some more. The fruit is still super pungent. I'm hoping it'll mellow out in the next 48 hrs before Thanksgiving! I'd hate to waste all those persimmons! If you're going to try the recipe start with 1/2 the cider vinegar and go from there. Also this recipe makes alot. Read More
(17)
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Rating: 3 stars
11/14/2003
I was expecting more.....I think however the persimmons I used were not ripe enough. Their flavor was not detected. Read More
(12)
Rating: 4 stars
12/24/2009
I quadrupled this recipe so I could can it and give as holiday gifts. Glad the previous reviewers suggested using less vinegar; I used 1/2 of what was called for substituting other 1/2 for water. I used one large anaheim pepper honey instead of sugar and used both lemon & lime juice/zest. Delicious can't wait to try with lamb chops! Also good if added to creamy base (i.e. butternut) and turned into soup. Read More
(7)
Rating: 5 stars
12/21/2009
Yumdeliciousness! I didn't have some of the ingredients and it still worked great as a basic recipe. Reduced the amount of vinegar to about 3/4 cup as per previous reviewer's suggestion and it still tasted pretty acidic; I'd keep reducing it even further (the lemon juice also adds acidity!). I didn't use raisins or chile peppers; instead put in some cumin and Southwestern seasoning and powdered ginger (a key ingredient in many Indian chutneys). It made the kitchen smell terrific and everyone loved the final product. We had it with steak and parmesan mashed potatoes. Read More
(4)
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Rating: 4 stars
11/11/2013
I really liked this! I made it exactly as written and you have to simmer it long enough to evaporate the vinegar. It combined with the other ingredients and leaves a nice tang. Read More
(3)
Rating: 5 stars
12/14/2016
After reading reviews I cut the vinegar to 1 cup simmered for 30min. and omitted the peppers for my audience. All others instructions followed as written... Delicious and beautiful served over cream cheese with crackers to spread upon. Read More
(1)
Rating: 4 stars
11/26/2018
It's a great recipe - I made it just as written with extra chiles since we like it hot. Those who complained about it being too vinegary did not reduce it enough to evaporate the vinegar out. I had it on medium heat boiling for about 35 mins before the raisins plumped up and the mixture got thick enough to be a chutney at which point the vinegar had mellowed out quite a bit. It's a lovely way to use persimmons. Read More
(1)
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