Spiced Persimmon Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1 teaspoon ground coriander
- 1 cup chopped onion
- 1/8 teaspoon ground cloves
- 1/4 cup fresh lemon juice
- 3/4 cup sugar
- 1 tablespoon grated lemon peel
- 1 1/2 cups cider vinegar
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 73 g(24%)
- Fat 1 g(1%)
- Fiber 3 g(10%)
- Protein 2 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 8 mg(0%)
- Calories 289
Preparation Combine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead. Cover and refrigerate.
Preparation Combine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead. Cover and refrigerate.
