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Nut Recipes |
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FUYU PERSIMMON CHUTNEY
1½ cups packed brown sugar 1 cup sugar (or) ¾ cup honey 1½ cups apple cider vinegar 8 ounces pitted dates, chopped 3 large ripe FUYU PERSIMMONS peeled & chopped coarsely (or) 3 cups reconstituted and chopped Flanigan Farms Dried Persimmons 1 cup raisins 1 fresh lime, diced include the rind 1 large onion, chopped 3 large garlic cloves, minced 1 T grated fresh ginger 1 t ground cinnamon 2 t light mustard seeds ¼ t grated nutmeg ½ t ground turmeric 1 t ground coriander 1 t ground allspice 1 t chili powder ½ t red hot pepper flakes 1 t pure vanilla extract
Put all ingredients in a large pot (6 to 8 quart size). Mix and bring to a boil. Reduce heat and simmer for 30 minutes, stirring often. Cool and transfer to sterilized jars with tight fitting lids. Refrigerate for several hours before serving. |
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Recipe uses PERSIMMONS |
