Spicy Persimon Chutney
Member recipe

Spicy Persimon Chutney

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Serves 1 - 1 Litre

A delicious autumnal treat

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  • 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


    1. 1. Combine all the ingredients except the persimons in a large heavy saucepan. Bring to the boil over a medium heat, stirring occasionally.
    2. Reduce the heat to a medium low and simmer until the mixture thickens but some juices remain, stirring frequently for around 25 minutes.
    3. Roughly chop the persimons, add to the mixture and simmer for around 5 minutes until they are tender.
    4. Remove from heat and cool completely. Spoon in jars, seal and refrigerate. Should be stored in the fridge and consumed within one month.

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