Persimmon Chutney

More Persimmon's... means more ideas! I was introduced to Chutney from my friend that comes from England. I love Chutney. Don't know what Chutney is? Chutney is most widely known as a condiment originating in India, the concept has spread worldwide and mutated to suit local needs as most foods do. The term chutney comes from the East Indian chatni, meaning "strongly spiced," and is described as a condiment which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread. As I was cooking this recipe I was worried because it wasn't getting that thick. But sure enough, after it cooled, it thickened up perfectly.
I adapted this from food.com, they called for peppers and raisins and I was going for a more sweet tart vibe. I also am not a fan of raisins. So here is how I did mine.

1 1/2 cups cider vinegar

1 cup sweet onion, chopped

1 large granny smith apple. peeled, cored and chopped

3/4 cup sugar

1/4 cup fresh lime juice

1 tablespoon fresh ginger, peeled and minced

1 tablespoon lime peel, grated

1 teaspoon ground coriander

1/8 teaspoon ground cloves

2 1/2 cups Persimmons, peeled and chopped (about 4 medium)

Prepare your intgredients.

Combine all ingredients except persimmons in a large heavy saucepan.

Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.

Add persimmons and simmer until persimmons are tender,

about 5 minutes longer. Remove from heat and cool. Place in jars and refridgerate.

Serve over your favorite gluten free toast or muffins. I like to serve it with my gluten free flatbread, with cheese and topped with the chutney.

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