Persimmon Chutney
Chef Bradley Ogden of Bradley Ogden at Caesars Palace – Las Vegas, NV
Adapted by StarChefs

Yield: 2 Cups

Ingredients:

• 1 cup cider vinegar
• 2 Tablespoons brown sugar
• Zest and juice from 2 lemons
• 1 Tablespoon finely grated ginger (or 1 teaspoon dried ginger)
• 1 cinnamon stick
• ¼ teaspoon ground coriander seed
• Pinch ground cloves
• 1/8 teaspoon hot chili flakes
• Pinch cayenne pepper
• 1 cup yellow onion, diced
• 1/3 cup golden raisins ¾ cup Fuyu persimmon, peeled and diced (or other firm-fleshed persimmon)

Method:
Combine the vinegar and brown sugar in a 1½-quart heavy-bottomed saucepan. Bring to a boil and cook until reduced by half. Add the remaining ingredients, except the persimmon. Lower the heat and simmer for 8 minutes. Remove from heat and let cool. Remove the cinnamon stick and fold in the persimmon. The chutney may be stored in a covered glass or ceramic container in the refrigerator for several days. Serve at room temperature.