1 cup apple-cider vinegar
1 cup golden raisins
1 cup light-brown sugar - (packed)
1 lrg Granny Smith apple peeled, cored,
and cut in 1/4" cubes
cup finely-chopped shallots
cup freshly-squeezed lemon juice
1 piece ginger - (1" long) peeled, and
1 teaspoon grated lemon zest
1 medium jalapeno seeded, minced
4 persimmons peeled, chopped
This recipe yields 3 cups.
Comments: This versatile persimmon chutney - a peppery and slightly sweet version made with apple and jalapeno pepper - is a perfect accompaniment to meats but also makes a delicious, easy-to-prepare hors d'oeuvre: Just top a toasted bread round with either a hard salty cheese, such as manchego, or a soft creamy cheese, such as brie, and finish with a dollop of chutney.
Yield: 3 cups