Persimmon Chutney
Brighten up your table with this flavorful Persimmon Chutney—a perfect blend of sweet, tangy, and spicy notes! This easy-to-make condiment combines ripe, juicy persimmons with warm spices like cinnamon, cloves, and cardamom, balanced by the zesty kick of apple cider vinegar and the natural sweetness of raisins and brown sugar. A dash of chili flakes adds optional heat, making this chutney as versatile as it is vibrant. Simmered to a rich, jammy consistency in just under an hour, it’s ideal for serving alongside roasted meats, cheese platters, or as a spread on sandwiches. Packed with autumnal flavors and lasting up to two weeks in the fridge, this delicious persimmon chutney is a must-try seasonal recipe that truly elevates any meal!
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Recipe Information
Ingredients
- 4 pieces ripe persimmons (peeled and diced)
- 1 medium red onion (finely chopped)
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic cloves (minced)
- 0.5 cup apple cider vinegar
- 0.5 cup brown sugar
- 0.25 cup raisins
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground cardamom
- 0.25 teaspoon chili flakes (optional, for spice)
- 0.5 teaspoon salt
- 0.25 cup water
Instructions
Peel the persimmons and dice them into small cubes. Set aside.
In a medium saucepan, heat 1 tablespoon of water over medium heat and add the finely chopped red onion. Sauté for 3-4 minutes until softened.
Stir in the grated ginger and minced garlic. Cook for an additional 1-2 minutes until fragrant.
Add the diced persimmons, apple cider vinegar, brown sugar, raisins, ground cinnamon, ground cloves, ground cardamom, chili flakes (if using), salt, and the remaining water to the saucepan.
Stir well to combine and bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low and let the chutney simmer, uncovered, for 30-35 minutes, stirring occasionally to prevent sticking. The mixture should thicken and the persimmons should break down.
Taste and adjust seasoning, adding more salt or sugar as needed.
Once the chutney has reached your desired consistency, remove it from the heat and let it cool to room temperature.
Transfer the chutney to a clean, airtight jar and refrigerate. It will keep for up to 2 weeks in the fridge.
Serve chilled or at room temperature as a condiment or accompaniment to various dishes.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 171.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1597 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
