Spiced Persimmon Chutney

• 1 1/2 cups cider vinegar
• 1 cup onion, chopped
• 1 large pippin apple, peeled, cored and chopped
• 1 cup raisins
• 3/4 cup sugar
• 1/4 cup fresh lemon juice
• 1 large jalapeno chile, with seeds, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon lemon peel, grated
• 1 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 2 1/2 cups fuyu persimmons, peeled and chopped (about 4 medium)

1. 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.
2. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead) Cover and refrigerate.

cider vinegar, onion, pippin apple, raisins, sugar, lemon juice, jalapeno chile, fresh ginger, lemon peel, ground coriander, ground cloves, fuyu persimmons

Taken from www.food.com/recipe/spiced-persimmon-chutney-288767 (may not work)