Spicy Persimmon Chutney
Serves: 30 Ready in: 30 to 60 mins
Cost CuttingEco FriendlyGluten FreeVegan Friendly
Ingredients:
375ml cider vinegar
1 onion, peeled and chopped
1 large apple, peeled, de-cored and chopped
150g raisins
170g caster sugar
juice and peel of 1 lemon
1 large red chili, finely chopped
1 tbsp fresh ginger, finely chopped
1 tsp ground coriander
1 tsp ground cloves
3 persimons
method:
- Combine all the ingredients except the persimons 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 persimons, 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 one month.
