Persimmon Chutney

Photo: flickr user atl10trader

Ingredients

1 cup apple-cider vinegar

1 cup golden raisins

1 cup light-brown sugar - (packed)

1 lrg Granny Smith apple peeled, cored,

and cut in 1/4" cubes

cup finely-chopped shallots

cup freshly-squeezed lemon juice

1 piece ginger - (1" long) peeled, and

finely minced

1 teaspoon grated lemon zest

1 medium jalapeno seeded, minced

teaspoon salt

4 persimmons peeled, chopped

Preparation

In a medium saucepan, combine all ingredients except persimmons. Bring to a boil over medium-high heat; reduce to a simmer, and cook until most of the liquid has evaporated, about 20 minutes.

Stir in persimmons, and cook until persimmons are tender, about 20 minutes. Store in an airtight container for up to 3 days.

This recipe yields 3 cups.

Comments: This versatile persimmon chutney - a peppery and slightly sweet version made with apple and jalapeno pepper - is a perfect accompaniment to meats but also makes a delicious, easy-to-prepare hors d'oeuvre: Just top a toasted bread round with either a hard salty cheese, such as manchego, or a soft creamy cheese, such as brie, and finish with a dollop of chutney.

Yield: 3 cups