Recipes Nugget Markets Signature Recipes
Persimmon Chutney
- Prep time
- 15 minutes PT15M
- Cook time
- 2 hours 30 minutes PT30.033333333333M
- Yield
- 3 cups
- Difficulty
Sweet, sour, and spicy, this persimmon chutney is a fun and flavorful fall accompaniment to pork or poultry.
Ingredients
- 1 large Granny Smith apple, peeled and diced
- ½ red onion, small-diced
- 1 jalapeño, minced
- 1 cup golden raisins
- Zest and juice of 1 lemon
- 1 tablespoon minced fresh ginger
- ½ cup granulated sugar
- ¾ cup apple cider vinegar
- 1 teaspoon ground coriander
- ½ teaspoon ground cloves
- 4 Fuyu persimmons, peeled and diced, divided
- ¼ cup minced fresh cilantro, plus extra for garnish (optional)
Preparation
Combine all ingredients except cilantro and half of the persimmons in a medium saucepan. Cook covered on very low heat (just barely simmering) for 2 hours, stirring regularly.
Add remaining persimmon and cook covered for 30 minutes. Fold in ¼ cup minced cilantro, then remove from heat and cool completely.
Chutney can be prepared up to 3 days ahead of time. Cover and refrigerate until ready to serve. Garnish with minced cilantro, if desired.
