Persimmon chutney is a unique condiment made with the Spanish persimmon fruit. Ever heard of it?
If not, you are going to fall in love with this persimmon recipe. Plus, you’ll wish you discovered this amazing fruit ages ago.
This chutney involves a lot of vibrant ingredients, giving the chutney the beautiful colour and texture. Above all, the flavour of this persimmon chutney is beyond comparison to any store-bought jar of chutney.
If you take into account your traditional homemade chutneys like this carrot chutney or this runner bean chutney recipe, then you’ll see that this persimmon chutney offers quite a delicate flavour.
Actually, it is very similar to the flavour profile of a peach or a mango. Trust me, this exotic chutney you wouldn't easily find on supermarket shelves.
The total time to make this persimmon chutney from scratch is 1 hour. Altogether, you’ll end up with 3 litres of it, so you can store it in your cupboard, and take it out whenever you feel like enjoying some. That is if you stored it correctly.
The best part is, that it lasts for ages! This is thanks to the sugar and apple cider vinegar that helps to preserve the ingredients.
CHUTNEY EQUIPMENT YOU NEED
Check out the ultimate list to chutney making equipment. You actually don't need that much and most of the items are quite affordable!
Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!
Persimmon chutney
The star ingredient of this fruity chutney is the persimmon fruit. The difficulty level of this persimmon chutney is easy. Any cook can master it without a worry or breaking a sweat in the kitchen.
Besides, making homemade chutneys and jams are not difficult at all. All you need is a bit of patience, so that all the flavours of your ingredients fuse together while simmering.
If you’ve caught the making homemade chutneys, pickles or jams "bug", then the following recipes might also tempt you. Believe me, it’s really worth saving and trying them. Take a look below:
- Seedless blackberry jam – perfect on toast or with a meaty dish
- Coconut chutney a.k.a nariyal ki chutney – you can't go wrong pairing it with a curry
- Coriander chutney a.k.a. dhania ki chutney – love it or hate it, but it works with a fresh bowl of white rice as well as curries
- Pickled daikon – best served with sushi or other heavy Asian dishes
What is persimmon fruit?
Perhaps you've seen it in the shops but have been hesitant to try this funny looking fruit. Dare to try something different and, trust me, you'll never look back.
Plus, there are some incredible persimmon recipes like this persimmon chutney out there which you can sample, making even the biggest sceptics fall in love with this fruit.
In essence, Spanish persimon® is a P.D.O. (Protected Designation of Origin) fruit from Spain. The P.D.O. label means it is grown to guaranteed levels of quality.
Furthermore, it certifies that the fruit was grown in the Ribera del Xúquer Valley near Valencia in Spain. Growers in the Ribera del Xuquer region have years of experience in producing the very best quality, firm, juicy and sweet fruit.
Visually, it resembles an orange tomato. This orange and smooth-skinned fruit looks like it has a big flower on top!
In terms of flavour, they are sweet and delicate. Actually, they have an exotic flavour; they taste similar to a peach or a mango. You can eat them raw or cook them. Just check out some of these recipes.
The best part is that it doesn't require any peeling and doesn’t contain a stone. Sweet!
By the way, in other cultures they are known as "kaki" or "sharon fruit"!
When and where to buy persimmon
The P.D.O.-certified Spanish persimon® is in season from October and runs through to January. Make sure to keep a lookout for persimmon bearing this persimon® trademark.
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The trademark means that the fruit is certified and protected by the Denomination of Origin Ribera, which is protected by EU law.
The ‘Star of Valencia’ is available to buy in most major UK retailers from October. Click here to learn more about the persimmon fruit and its uniqueness.
Cranberry persimmon chutney
The beauty of this persimmon chutney is that you can put your own twist on it. Feel free to tweak the recipe by adding more fruit.
For instance, you can add cranberries for extra texture as well as acidity. The acidity of the cranberry will work well with the sweetness of the persimmon fruit.
Just beware, if you add a bunch of cranberries, the colour of the persimmon chutney will also change. Instead of a vibrant orange colour, it will take on a pinkish look.
If you are looking for tartness, you can also add a Granny Smith apples, which I've done. I recommend adding 1 large one or 2 small ones. They will give the persimmon chutney a lovely balance of flavours.
Persimmon mango chutney
Similarly, you can also add mango to enhance the exotic flavours of the chutney. Persimmon and mango are an excellent combination of flavours.
Do you have any inspired ideas for any other fruit combinations you would like to try?
Persimmon recipes
There are plenty of persimmon recipes you can try. Start first with this easy and delicious persimmon chutney recipe.
Once you master this recipe, you can also use the persimmon fruit (if you have any leftover persimmon), and make:
- Tarts – I recommend making a persimmon and cranberry tart or pie
- Porridge – you can add chunks of fresh persimmon to your breakfast porridge
- Salad – spruce up your salad with some persimmon!
Persimmon sauce
This persimmon recipe doesn’t necessarily have to turn into a chutney. You can make a sweet or savoury sauce out of it.
For the former, tone down the vinegar and add more water. Of course, you won't need as great quantities. Proceed to serve with vanilla ice cream!
You might have raised an eyebrow (or both!) at the quantities of ingredients used in this recipe, but there's a very good reason for it. Homemade edible Christmas gifts!
Made with love, who could possibly resist? Hint: Buy your glass top jars and Tala's jam funnel first before proceeding with this project.
In the picture, I served my persimmon chutney on top of slices of blue cheese and charcoal and cranberry crackers. Yum!
Chutneys go beautifully with meaty starters such as this chicken liver pate. How will you serve and enjoy this persimmon chutney?
More Wonderful Chutneys
Print📖 Recipe
Persimmon Chutney
- Total Time: 1 hour 45 minutes
- Yield: Makes 3 litres 1x
Description
Persimmon Chutney might sound exotic but is easy to make. Learn how to put your own twist, with spices, on this unique recipe.
Ingredients
- 2 large onions, peeled and finely chopped
- 5cm (2in) fresh ginger root, grated
- 2 green chillies, washed, deseeded and sliced
- 2 cinnamon sticks
- 10ml (2 tsp) ground cloves
- 300g (2 cups) raisins or sultanas
- 750ml (3 cups) apple cider vinegar
- 300g (1 ½ cup) brown sugar
- 2 lemons, juice and zest
- 2 oranges, juice and zest
- 2 apples, peeled, cored and chopped
- 10 Spanish Persimon®, peeled and chopped
Instructions
- Place all the ingredients, except the persimmon, in a large saucepan.
- Turn up the heat until it reaches a slow simmer.
- Continue to cook for 30 minutes.
- Tip in the persimmon, stir and cook for 15 minutes, or until tender.
- Using a jam funnel, store the chutney in sterilised jars and seal.
- Enjoy with crackers and blue cheese!
Notes
- For some extra tartness, use Granny Smith apples.
- The sauce needs to be noticeably thickened before you add the persimmon. If it’s still on the runny side, you can either proceed to cook it further, or make a cornflour slurry with the sauce and 15ml (1 tbsp) of cornflour. Incorporate it slowly into the chutney, then proceed to cook the persimmon in it.
- I used 200ml (7fl oz) glass jars to store the chutney in, which amounted to roughly 15 jars. Perfect Christmas gifts!
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Preserves
- Method: Boil
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 502
- Sugar: 79.7 g
- Sodium: 215.5 mg
- Fat: 3.5 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 111.5 g
- Fiber: 9.7 g
- Protein: 4.9 g
- Cholesterol: 7.2 mg
*This recipe is a sponsored post
Tiffany Yetter
Hello! I’m excited to
make this next week. I’m wondering if you’ve ever made it without peeling the persimmons?
Michelle Minnaar
You can absolutely make persimmon chutney without peeling the persimmons, as long as the skin is tender and not overly tough. The skins will break down during cooking, adding texture and flavor to the chutney. If you're using Hachiya persimmons, which are softer, the skin tends to be less noticeable after cooking. For Fuyu persimmons, which are firmer, you might notice a bit more texture from the skins, but it's a matter of personal preference.
If you decide to leave the skins on, make sure to wash the persimmons thoroughly to remove any residue or wax. You can always try it both ways and see which you prefer! Let me know how it turns out—I'd love to hear about your chutney-making adventure. 😊
Suzy Craig
Persimmon Chutney
Just finished, actually took a lot longer than what you said, but it tastes GREAT!!!! As I have a ton of pears in the backyard I’m going to use the same recipe only do it with pears.
Ann
Could I use crushed coriander seeds instead or as well as cloves and a red chilli instead of a green one. I prefer a slightly spiced up chutney but would substituting the above ingredients ruin the overall flavour of the chutney?
Michelle Minnaar
Sure, you can add spices to your liking. Perhaps it's just me but I prefer the spices to be ground rather than be kept whole. In my Strawberry Chutney (have a look) I used whole spices and the texture was affected by a somewhat strange and highly aromatic crunch. So moving forward with all my chutneys I'll be using ground spices. Go easy on the ground cloves though because it's quite potent. Don't add too much spice though because the chutney might get a bit "powdery". Chillies are easily interchangeable. Hope that helps!
Lauren Sloan
The prep times says 30 minutes. Way off ! Pealing and chopping 10 persimmons, core, peel and chopping of 2 apples, zest and juicing of lemons and oranges took me 2 hours. Additionally my husband prepped the onions for me. Cook time was longer than stated and I did add the corn starch thickener as mentioned in the tips. The final taste was very nice. The orange and lemon zest is a nice touch. I used less raisins than stated and was glad. The cloves slightly dominated so next time I would use half the amount.
Michelle Minnaar
Thanks for the feedback, Lauren. You did exactly the right thing by following your gut and tweaking the recipe to your taste! Apologies for the short prep time stated, I've upped it a bit now. I practically live in the kitchen, so tend to do things faster - plus, gadgets help of course!
Sally
Love me a good chutney, will have to try thanks!