Persimmon Chutney

Ingredients

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
finely minced
1 teaspoon grated lemon zest
1 medium jalapeno seeded, minced
teaspoon salt
4 persimmons peeled, chopped

Preparation

1
In a medium saucepan, combine all ingredients except persimmons. Bring to a boil over medium-high heat; reduce to a simmer, and cook until most of the liquid has evaporated, about 20 minutes.
2
Stir in persimmons, and cook until persimmons are tender, about 20 minutes. Store in an airtight container for up to 3 days.
3
This recipe yields 3 cups.
4
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.
5
Yield: 3 cups

Tools

 



Yield:

6.0 servings

Added:

February 13, 2010

Creator:

Anonymous

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