Spicy Persimmon Chutney

• 1 1/2 cups cider vinegar
• 1 cup chopped onion
• 1 large Granny Smith apple - peeled, cored and chopped
• 1 cup golden raisins
• 3/4 cup white sugar
• 1/4 cup lemon juice
• 1 green chile peppers, 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 the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

cider vinegar, onion, golden raisins, white sugar, lemon juice, green chile peppers, fresh ginger root, lemon zest, ground coriander seed, ground cloves, persimmons

Taken from www.allrecipes.com/recipe/9210/spicy-persimmon-chutney/ (may not work)