Persimmon Chutney

April 7, 2017






Persimmon flesh is astringent until fully ripe and is yellow, orange, or dark-brown in colour.  The ripe fruit has a high glucose content and is sweet in taste. Like the tomato, persimmons are not typically considered to be berries, but in terms of botanical morphology, the fruit is in fact a berry.

Persimmon Chutney


• 1.5 cups vinegar (cider)
• 1 cup chopped onion
• 1 large apple, peeled, cored and chopped
• 1 cup raisins
• .75 cup sugar
• .25 cup fresh lemon juice
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon lemon peel, grated
• 1 teaspoon ground coriander
• a sprinkle of ground cloves
• 4-6 persimmons, peeled and chopped


1 Combine all ingredients except persimmons in a large heavy saucepan. 

Bring to a boil all ingredients except the persimmons over medium heat, stirring occasionally. Reduce heat and simmer until mixture thickens but some juices remain, stirring frequently, for about 25 minutes.


2 Add persimmons and simmer until they are tender. Remove from the stove and cool completely. Cover and refrigerate, it is best to make 2 days before consumption!


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