For a milder chutney, remove the seeds and membranes from the green chile pepper before mincing. For a spicier kick, leave some of the seeds in. Fuyu persimmons are best for this recipe as they can be eaten while still firm. If using Hachiya persimmons, ensure they are completely ripe and soft before using, and be aware that they may result in a slightly softer chutney. The chutney can be stored in the refrigerator for up to 2 weeks. For longer storage, consider processing it in sterilized jars using a water bath canning method. Serve this chutney with roasted poultry, grilled pork, or as a flavorful accompaniment to a cheese board. It's also delicious spread on sandwiches or crackers.
Spicy Persimmon Chutney
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING32 People
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VIEWS42
Transform your autumn table with this vibrant and zesty persimmon chutney. A delightful alternative to traditional cranberry sauce, it offers a unique blend of sweet, spicy, and tangy flavors that perfectly complements roasted meats, cheeses, and more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Fiber1 g
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Protein0 g
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Sodium2 mg
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Sugar8 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large, heavy-bottomed saucepan, combine the cider vinegar, chopped onion, apple, golden raisins, sugar, lemon juice, minced green chile, ginger, lemon zest, coriander, and cloves. (Prep time: 15 minutes)
02 Step
Recipe View Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. (5 minutes)
03 Step
Recipe View Once boiling, reduce the heat to medium-low and simmer gently until the mixture thickens and the liquids reduce, stirring frequently. This should take approximately 25 minutes.
04 Step
Recipe View Add the chopped persimmons to the simmering chutney. Continue to simmer until the persimmons are tender and have softened, about 5 to 10 minutes, stirring occasionally.
05 Step
Recipe View Remove the saucepan from the heat and allow the chutney to cool completely at room temperature. (30 minutes)
06 Step
Recipe View Once cooled, transfer the chutney to an airtight container. Cover and refrigerate for at least 2 hours to allow the flavors to meld. The chutney will continue to thicken as it chills. (2 hours)
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RECIPE REVIEWS
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Please Rate
Maxime Kutch
Jun 17, 2025This chutney is amazing! The perfect blend of sweet and spicy. I served it with roasted chicken and everyone raved about it.
Tara Turcotte
May 2, 2025I made this for Thanksgiving instead of cranberry sauce, and it was a hit! So much more interesting and flavorful.
Kaelyn Casper
Feb 11, 2025Easy to follow recipe and the chutney turned out great. I added a pinch of red pepper flakes for extra heat.
Jace Fisher
Jan 29, 2025The ginger and lemon zest really brighten up the flavors. I'll definitely be making this again.