Last week when Kim and I went to pick up our baskets, I pulled these cute little reddish orange fruits out of my basket and asked Kim, "Are these some sort of tomato?" She quickly said no and told me what they were. I've heard of them and seen them, but never put two and two together.
I came home that Saturday afternoon and did a little research and recipe hunting. I found this Spicy Persimmon Chutney recipe and knew it would be the perfect addition to some pork chops I've had in my freezer for over a month.
I made it last night and we had it on our pork chops and brown rice for lunch this afternoon after church. It was good, but not amazing. To be honest, I was a bit disappointed as the only other chutney I've had I LOVED. I could have eaten it by the spoonfuls (and probably did!!!). I think there was just a bit too much apple cider vinegar for my liking.
BUT, if you are a chutney lover and are up for something different, give it a try. And be sure to let me know what you think!
Atleast it's pretty . . .
Spicy Persimmon Chutney
1 1/2 cups apple cider vinegar
1 cup chopped onion
1 large Granny Smith Apple, peeled, cored, and chopped (I used whatever kind of apple we got yesterday)
1 cup golden raisins
3/4 cup white sugar
1/4 cup lemon juice
1 green chili pepper, 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
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 heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.