Persimmon Chutney is a great way to preserve the sweet goodness of persimmons for any time of the year!
Usually persimmons are only available here in Canada in the late fall, early winter.
A word on persimmons... there are various kinds. To keep it easy just remember Fuyu persimmons. They are the shape of a flat tomato, sweet while still firm and can be used over a long period of their 'ripeness'. That is as opposed to the Hachiya persimmons that are more oblong. They can be bitter and tannic if you don't catch them at just the exact stage of (relatively advanced) ripeness. So keep it easy with Fuyu.
What do I do with Persimmon Chutney?
This chutney is so tasty and versatile! I spread the chutney on toasted baguette slices with Brie and just the chutney on an the Artisanal crackerhttps://thewineloverskitchen.com/copy-cat-artisanal-crackers/s above. Match made in heaven... just sayin'...
- You can dab it right on a cracker!
- You can drizzle it over goat cheese or Brie to spread on a cracker.
- I baked a puff pastry sheet with crumbled goat cheese and dabs of the chutney for a really quick and simple appetizer.
- You can use it as a glaze for chicken or pork. Or serve it on the side like a real chutney.
I got a bag of about 12 persimmons and I only needed 5 for the chutney so I also made this Persimmon and Goat Cheese Salad with a couple of them.
And I still had some left over to make this Persimmon Pavlova.
Chef's Tips for Persimmon Chutney
- As noted above be sure to use Fuyu persimmons. (Vanilla persimmons from Spain could also be used). Do not use Hachiya persimmons.
- The chutney itself is easy to make- You will leave the persimmons out until the last five minutes but all the other ingredients you just mix in a sauce pan and simmer about 25 minutes until the mixture is thick and syrupy. Add the persimmons for 5 minutes and they will hold their shape in the chutney mixture.
- You will need to think about and plan for how you want to store the chutney. The recipe makes about 4 cups so if you are planning to use it as a glaze or are entertaining and will use a lot of it then you can plan to keep it in the fridge for several days. The recipe includes instructions on how to seal in sterilized jars and refrigerate or freeze or how to can the jars so they are shelf stable.
- Consider halving the recipe if you plan to use it up without sealing and/or canning.
- Canner and canning rack (optional)
- 1 ¼ cups apple cider vinegar
- ¼ cup white wine vinegar (can use all apple cider vinegar if desired)
- 1 cup onion finely diced
- ¾ cup raisins I used golden
- ½ cup brown sugar
- 1 large lemon juice and zest
- 1 tablespoon fresh ginger grated
- 3 Tbsps orange juice
- 1 4" cinnamon stick
- 5 whole cloves
- 5 Fuyu persimmons peeled and finely chopped. Remove any coarse center.
- If you are planning to serve the chutney within a few days you can cool it and refrigerate it when it is done. See Instructions below if you want to store it.
- Mix all chutney ingredients EXCEPT persimmons in a large sauce pan. Bring to a boil over medium heat. Reduce to a simmer and simmer, stirring often, until reduced, thick and syrupy (about 25 minutes). Add persimmons and cook 5 minutes more. If serving in the next day or so, allow to cool completely and refrigerate.
- If planning to store chutney: Preheat oven to 275° and place 4-5 clean half pint canning jars on a baking sheet in the oven for at least 20 minutes while you are making the chutney. Have water or kettle ready to boil water to sterilize the lids and jar rings. Submerge lids and rings in boiling water for 5 minutes just before you are going to seal the jars.
- To store in the fridge or freezer: Transfer chutney mixture while hot to hot sterilized jars. Seal and allow to cool completely (overnight). Store in the refrigerator up to 3 months or freeze and defrost jar as needed.
- To make it shelf stable: Bring water in a canner to a boil so it is 3-4 inches deeper than the jars while you are making the chutney. Transfer hot chutney mixture to sterilized jars and seal the lids. Set jars on canning rack and simmer, submerged 25 minutes. Remove jars from canner and allow to cool overnight. (Check that lids have sealed properly by gently removing the jar ring and lightly test if the lid is sealed tightly.) Store up to one year.