Persimmon chutney from Preserving by the Pint: Quick Seasonal Canning for Small Spaces by the Author of Food in Jars by Marisa McClellan

  • shallots
  • apple cider vinegar
  • raisins
  • chile flakes
  • ground cloves
  • Fuyu persimmons

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on November 07, 2020

    A well-balanced chutney, not too sweet and with a good kick. Excellent with cheese, on a sandwich, or to accompany S. Asian food.

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