Persimmon Apricot Chutney

It’s Persimmon season, and there is no better way to use these plump, juicy fruits than in a chutney. This recipe is my favorite, but feel free to get creative and add other dried fruits, such as raisins or dates.

 

INGREDIENTS

• (makes 3-1/2 cups)
• 2 teaspoons coconut oil
• 1 medium shallot, diced
• ½ red onion, sliced thin
• 12 oz. frozen cranberries (1 bag)
• ½ c. dried apricots, chopped
• 3 ripe persimmons, skinned & diced
• 1 granny smith apple, diced
• 1 tablespoon fresh grated ginger
• 1 cup apple cider or apple juice
• 1 tablespoon apple cider vinegar
• ½ cup grade B maple syrup
• 1 teaspoon ground cinnamon
• Pinch cayenne pepper
• Pinch cardamom
• ¼ teaspoon cloves
• ¼ teaspoon sea salt
• zest of orange (optional)

Heat coconut oil in a saucepan over medium heat and add shallots and red onion. Saute until translucent and starting to caramelize. Add cranberries, apricots, persimmons, apple and fresh ginger to saucepan. Add cider, apple cider vinegar and enough water to cover. Bring to a boil and then turn down heat to a simmer. Cook for 15 minutes until the cranberries start to pop, stirring occasionally. Stir in maple syrup, spices and salt. Cook 5 minutes longer or until thick. Adjust seasonings if needed, remove from heat and stir in orange zest if using.