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–+ servings

Persimmon Chutney

Meera
5 from 7 votes
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Condiment
Cuisine British, Indian
Servings 2 cups

Equipment

  • large sauce pan

Ingredients
  

  • 4-5 large-medium persimmons peel if you prefer
  • 1 medium Apple
  • 3-4 cloves garlic, chopped or minced
  • 1 Leveled tsp ground cardamom
  • 1 tsp leveled ground cinnamon
  • 1/2 tsp ground cloves
  • ¾ tsp ground nutmeg
  • ¼ tsp sea salt
  • ½ tap black pepper
  • ½-¾ tsp red chili powder
  • ¾ cup brown sugar
  • ½ cup Apple cider vinegar

Instructions
 

  • Add the apple cider vinegar and sugar to a heavy-bottomed saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until sugar dissolves, 2-3 minutes.
  • Add the cloves, cinnamon, garlic, nutmeg, cloves, chopped persimmon and apple. Increase heat to medium heat so the fruit start to release their juices. Then simmer, stirring occasionally, for 25-30 minutes, or until thickened and fruit is soft. 
  • Let cool completely, transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Keyword apple, Autumn, chutney, condiments, dips, Winter
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