A dash of cayenne pepper is added to the cooked cabbage along with the onion and jalapeno. Quite a bit spicy, but goes nicely with any Southern cuisine!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 32 |
| Yield: | 4 cups |
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 pepper, 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
Instructions
- Combine cider vinegar, onion, apple, raisins, sugar, lemon juice, green chile, ginger, lemon zest, coriander, and cloves in a large saucepan. 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 persimmons and simmer until the persimmons are tender, about 5 to 10 minutes.
- Remove from the heat and let cool completely. Cover and refrigerate.
- This chutney may be made a day or two ahead.
Reviews
Way too much vinegar!!!! So disappointed.
Made it just as recommended but added a handful of pomegranate. I also added a couple dashes of my favorite Caribbean hot sauce since I didn’t have the green peppers. Author did not specify the size of the persimmons and has no clue the variation in size. I chose 4 small fist size persimmons and the dish came out beautifully. Most people will be put off by the heavy vinegar smell when it is distilling down but do not reduce the amount. Just cook it as instructed and the final product will be absolutely delightful. I serve this as a small side with my chicken curry with coconut and bananas just as it is done in South Africa. Chef Gregorio
It’s a great recipe – I made it just as written with extra chiles since we like it hot. Those who complained about it being too vinegary did not reduce it enough to evaporate the vinegar out. I had it on medium heat, boiling, for about 35 mins before the raisins plumped up and the mixture got thick enough to be a chutney, at which point, the vinegar had mellowed out quite a bit. It’s a lovely way to use persimmons.
After reading reviews, I cut the vinegar to 1 cup, simmered for 30min. and omitted the peppers for my audience. All others instructions followed as written… Delicious and beautiful, served over cream cheese with crackers to spread upon.
I really liked this! I made it exactly as written and you have to simmer it long enough to evaporate the vinegar. It combined with the other ingredients and leaves a nice tang.
This is the first time I tried this recipe. Made a half batch and followed the proportions for the ingredients exactly as written. There is WAY TOO MUCH vinegar. I will make it again– but will use for a half batch — about 1/3 c. and will balance out the remaining liquid with either apple juice or apple juice/water. As it cooled, it did get better,however, the prevailing taste was vinegar. This is a very hearty chutney and would be good with duck or another game meat and should be served cold. With less vinegar, it might be OK at room temperature.
I quadrupled this recipe so I could can it and give as holiday gifts. Glad the previous reviewers suggested using less vinegar; I used 1/2 of what was called for, substituting other 1/2 for water. I used one large anaheim pepper, honey instead of sugar, and used both lemon & lime juice/zest. Delicious, can’t wait to try with lamb chops! Also good if added to creamy base (i.e. butternut) and turned into soup.
Yumdeliciousness! I didn’t have some of the ingredients and it still worked great as a basic recipe. Reduced the amount of vinegar to about 3/4 cup as per previous reviewer’s suggestion and it still tasted pretty acidic; I’d keep reducing it even further (the lemon juice also adds acidity!). I didn’t use raisins or chile peppers; instead, put in some cumin and Southwestern seasoning and powdered ginger (a key ingredient in many Indian chutneys). It made the kitchen smell terrific and everyone loved the final product. We had it with steak and parmesan mashed potatoes.
moderately good
I made this exactly to the recipe and it needs to be modified. Half the amount of vinegar and the rest water. Double the persimons and double the sugar. Spice was perfect with one medium sized anaheim pepper. Mine came out way to acidic and with a vinegar taste even after it cooled.
Yikes! Waaaaay too much vinegar for my taste!! After simmering and realizing it wasn’t going to tame out, I drained the liquid from the chunks, threw it out and added apple juice, the seasonings (again), and 3/4 cup sugar and simmered some more. The fruit is still super pungent. I’m hoping it’ll mellow out in the next 48 hrs before Thanksgiving! I’d hate to waste all those persimmons! If you’re going to try the recipe, start with 1/2 the cider vinegar and go from there. Also this recipe makes alot.
I try one new Thanksgiving day menu item. This one was it. I’m happy to say that it was a hit. I made it without the chili pepper since I knew I was serving some who weren’t interested in too spicy. It was wonderful. I used a large spicy white onion and it had plenty of kick. Make it a couple of days in advance of whatever you’re serving it for. It’s best when it sits 48 hours.
I was expecting more…..I think however, the persimmons I used were not ripe enough. Their flavor was not detected.