Persimmon Chutney Recipe

Published on December 11th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of persimmon chutney serve in crackers

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. 

Author: Sarah Leadon
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Time & Serves

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. 

 

Mixing all the ingredients except persemmons

Stir to combine and let the chutney come to a simmer. 

 

Simmering the chutney

Turn the flame to medium-low and let the chutney cook for 30 minutes. 

 

Keep on cooking the chutney

Add the diced persimmons, stir to combine, and cook the chutney for another 15 minutes until the persimmons are tender.  

 

Adding persimmons to the chutney

Place the persimmon chutney into sterilized jars and seal them. 

Putting chutney into a jar

You can use the persimmon chutney to garnish meat dishes or serve it with crackers and your favorite cheese. 

Serving persimmon chutney
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
persimmon chutney, cranberry, recipe, indian, fuyu, apple, ginger, spicy

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon