Persimmon Chutney

October and November are the months that persimmons are in season.  Most people just peel and eat them, but here’s a great recipe to try for the holidays.  It makes a great replacement for cranberry sauce, and is also great with lamb or pork chops.

You can find the ingredients in our Indian and produce departments.

Persimmon Chutney

Makes 4 cups

Ingredients

• 3 Fuyu Persimmons, peeled & chopped  (Use ripe ones for sweeter taste or firmer ones for texture)
• 1 Granny Smith Apple, peeled, cored & chopped
• 1.5 cup Cider Vinegar
• 1/2 cup Sugar
• 4 tbsp Lemon Juice
• 1 cup Golden Raisins
• 1 tbsp Minced Ginger
• 1 tbsp Lemon Zest
• 1 tsp Coriander Powder
• Pinch Clove Powder
• 2 Jalapeno Chili, chopped (Optional)

Directions

1. Combine all ingredients except persimmons in a large sauce pan and bring to a boil over medium heat.  Simmer and stir frequently for about 25 minutes, until it thickens.
2. Add persimmons and reduce heat to low.  Simmer for 5-10 minutes, until they are tender.
3. Remove from heat, and let cool.  Then cover and refrigerate.

Tip: You can make this a day or two ahead of time.