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Persimmons are edible berries that are believed to have originated in Asia. Young persimmons have a tart flavor. However, they develop a mildly sweet flavor when ripe, which makes them perfect for making chutney. This persimmon chutney is sweet and loaded with spicy and citrus flavors. To make the chutney, onions, ginger, sugar substitute, Jalapeño, spices, pears, orange zest and juice, grapefruit zest and juice, apple cider vinegar, and persimmons are simmered until the chutney form. You can use this Persimmon Chutney to garnish chicken or pork dishes or serve it with crackers like our Keto Seed Crackers.
What flavors go well with persimmon?
Lots of flavors pair well with persimmon, including cinnamon, cloves, citrus, apples, kumquat, black pepper, and pears.
How do you ripen a persimmon quickly?
Persimmons usually take about a couple of days to ripen at room temperature. However, you can speed up the process by placing them in a paper bag along with an apple. As the persimmons sit at room temperature, the apple will release ethylene gas, which causes them to ripen quicker.
Are persimmons good for weight loss?
Persimmons are low-calorie fruits and contain lots of fiber to stimulate weight loss.
Can diabetic eat persimmon?
Yes, people with diabetes can eat persimmons. That's because they have a moderate glycemic index and tons of fiber which prevents blood sugar spikes.
Prep Time
15 mins
Cook Time
50 mins
Total Time
65 mins
Serves
50 persons
Ingredients
- 2 large Onions, minced
- 2 tablespoons grated Ginger
- 1 Jalapeño, stem removed, deseeded, minced
- 2 Cinnamon Sticks
- 1/2 teaspoon Ground Cloves
- 2 cups Raisins
- 3 cups Apple Cider Vinegar
- 1 cup Brown Sugar Substitute
- 1/2 cup Sugar Substitute
- Zest of 2 Oranges
- Juice of 2 Oranges
- Zest of 1 Grapefruit
- Juice of 1 Grapefruit
- 2 medium Pears, peeled, cored, diced
- 10 Persimmons, peeled, diced
Instructions
Place everything except the diced persimmons into a large pot and set it over medium-high heat.
Stir to combine and let the chutney come to a simmer.
Turn the flame to medium-low and let the chutney cook for 30 minutes.
Add the diced persimmons, stir to combine, and cook the chutney for another 15 minutes until the persimmons are tender.
Place the persimmon chutney into sterilized jars and seal them.
You can use the persimmon chutney to garnish meat dishes or serve it with crackers and your favorite cheese.
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