Spicy Persimmon Chutney

Ingredients

• 1 1/2 cups cider vinegar
• 1 cup chopped onion
• 1 large Granny Smith apple – peeled, cored and chopped
• 1 cup golden raisins
• 3/4 cup white sugar
• 1/4 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
• 1/8 teaspoon ground cloves
• 4 Fuyu persimmons, peeled and chopped

Directions

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.