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Spicy Persimmon Chutney

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

servings 45 cals
Original recipe yields 32 servings (4 cups)

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Directions

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  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.

Nutrition Facts


Per Serving: 45 calories; 0.1 g fat; 11.1 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

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 size...

Most helpful critical review

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 seasonin...

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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 size...

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 s...

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 seasonin...

I was expecting more.....I think however, the persimmons I used were not ripe enough. Their flavor was not detected.

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 wat...

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 ...

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.

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 ...

This is the first time I tried this recipe. Made a half batch and followed the proportions for the ingredients exactly as written. There is WAY TOO MUCH vinegar. I will make it again-- but will...