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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

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  North American >> US >> US

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| 1. 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. | 2. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cider vinegar	1 1/2	cups		75.285	3.3341	0.0	0.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tart apple	1		peeled cored chopped	-	-	-	-
golden raisin	1	cup		498.3	131.208	5.5935	0.759
white sugar	3/4	cup		580.5	149.97	0.0	0.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
green chile pepper	1		chopped	89.955	21.2744	4.4978	0.4498
ginger root	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
lemon zest	1	tablespoon		-	-	-	-
coriander seed	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
fuyu persimmon	2		peeled chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.