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Ingredients

1 ½ cups cider vinegar 1 cup chopped onion 1 large Granny Smith apple - peeled, cored and chopped 1 cup golden raisins ¾ cup white sugar ¼ cup lemon juice 1 green chile peppers, seeded and minced 1 tablespoon minced fresh ginger root 1 tablespoon lemon zest 1 teaspoon ground coriander seed ⅛ teaspoon ground cloves 4 Fuyu persimmons, peeled and chopped

Nutrition Info

44.6 calories carbohydrate: 11.1 g cholesterol: : - fat: 0.1 g fiber: 0.5 g protein: 0.3 g saturatedFat: : - servingSize: - sodium: 1.6 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

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

4 cups

A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.