Spicy Persimmon Chutney

1. 1

   In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.

2. 2

   Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

* Per serving · 4 servings · Values may vary.

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