Spicy Persimmon Chutney

Ingredients

• 1.5 cups cider vinegar 
• 1 tablespoon ginger root fresh minced
• 4  fuyu persimmons peeled chopped
• 1 cup golden raisins 
• 1 large apples i use 2 granny smith apples cored peeled chopped
• 1  chile peppers green minced seeded
• 0.1 teaspoon ground cloves 
• 1 teaspoon ground coriander seed 
• 0.3 cup juice of lemon 
• 1 tablespoon lemon zest 
• 1 cup onion chopped
• 0.8 cup sugar white

Equipment

• sauce pan

Directions

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.
2. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
3. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.