Persimmon Chutney Recipe


Persimmon Chutney Recipe

How to Make Persimmon Chutney

Switch out your usual Thanksgiving sauces for some spicy persimmon chutney instead! It’s also sweet and tart, perfect to pair with meats.

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • cups cider vinegar
  • 1 cup onion, chopped
  • 1 Granny Smith apple, large, peeled, cored and chopped
  • 1 cup golden raisins
  • 3⁄4 cup white sugar
  • ¼ cup lemon juice
  • 1 green chile peppers, seeded and minced
  • 1 tbsp ginger root, fresh, minced
  • 1 tbsp lemon zest
  • 1 tsp ground coriander seed
  • tsp ground cloves
  • 4 Fuyu persimmons, peeled and chopped


  1. In a large saucepan, combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves.
  2. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer for about 25 minutes until the mixture thickens, stirring frequently.
  3. Add the persimmons and simmer for about 5 to 10 minutes until the persimmons are tender.
  4. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
  5. Serve as a side to meats, and enjoy!


  • Sugar: 1726g
  • :
  • Calcium: 107mg
  • Calories: 6936kcal
  • Carbohydrates: 1792g
  • Fat: 7g
  • Fiber: 4g
  • Iron: 6mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 1030mg
  • Protein: 3g
  • Saturated Fat: 1g
  • Sodium: 68mg
  • Vitamin A: 27IU
  • Vitamin C: 126mg
Nutrition Disclaimer
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