Spicy persimmon chutney
(2)
50 min
Spanish persimmons have a firm yellowy orange coloured skin and sweet orange flesh, similar to a mango. Persimmons make a great snack for children as they’re seedless and stone free.
17 people made this
Ingredients
Makes: 1 litre
- 375ml cider vinegar
- 1 onion
- 1 apple
- 150g raisins
- 175g caster sugar
- Juice of 1 lemon
- 1 red chilli
- 1 tbsp fresh chopped chilli
- 1 tsp ground coriander
- 1 tsp ground cloves
- 3 persimmons
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Combine all the ingredients except the persimmons in a large heavy saucepan. Bring to the boil over a medium heat, stirring occasionally.
- Reduce the heat to a medium low and simmer until the mixture thickens but some juices remain, stirring frequently for around 25 minutes.
- Roughly chop the persimmons, add to the mixture and simmer for around 5 minutes until they are tender.
- Remove from heat and cool completely. Spoon in jars, seal and refrigerate.
- Should be stored in the fridge and consumed within 1 month.
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