Persimmon Chutney: Sweet, Zesty, and Perfect for Elevating Any Meal
This persimmon chutney is a simple, versatile recipe that balances sweet and savory flavors. With just a few ingredients, you can create a vibrant condiment to complement meats, sandwiches, or even cheese plates. It’s a great make-ahead addition to your meal prep routine.
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My persimmon chutney recipe combines the natural sweetness of ripe persimmons with the tart bite of cranberries, balanced with warm spices. The cranberries add an extra layer of tanginess, giving this chutney a unique twist on the classic version. It’s simple to make with minimal prep, making it a go-to recipe in my kitchen.
I love serving this chutney with roasted meats, grilled vegetables, or as part of a cheese platter. The cranberry addition makes it a great complement to savory dishes, and it also works well as a spread for sandwiches or a dip. Plus, it stores beautifully in the fridge for easy use later on.
Ingredients
Persimmon: I recommend using ripe Fuyu persimmons for their firm texture and natural sweetness, which holds up well during cooking. If you prefer a softer, richer chutney, you can use Hachiya persimmons, but ensure they are fully ripe to avoid bitterness.
Spices (Cinnamon, Ground Cloves): Whole cinnamon sticks and ground cloves bring a warm, aromatic depth to the chutney. Be careful not to overuse the cloves, as they can overpower the other flavors.
Dried Cranberries: The tartness of dried cranberries adds a pleasant contrast to the sweet persimmons. I prefer using unsweetened cranberries to keep the chutney from becoming overly sweet, but you can adjust it based on your taste.
Apple Cider Vinegar: This vinegar adds acidity and brightness to the chutney, enhancing the overall flavor. Its subtle fruity notes work well with the persimmons and apple, making it the perfect choice for a balanced, tangy finish.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Place all the ingredients, except the persimmon, in a large saucepan. Bring it to a boil and cook for about 10 minutes.
Step 2: Add the persimmon, mix, and cook for 30-35 minutes or until the chutney thickens.
Serving Suggestions
- Breakfast Add-In: Mix a spoonful into yogurt or serve with pancakes or waffles to elevate your morning meals.
- Roasted Meats or Vegetables: It makes an excellent accompaniment to roasted or grilled meats, such as pork, chicken, or lamb, adding a delightful sweet and tangy contrast to the savory flavors. You can also use it as a topping for grilled vegetables or roasted squash.
- Charcuterie and Cheese Platters: I love serving it alongside a charcuterie board or cheese platter, as its sweet and spiced profile complements sharp cheeses like aged cheddar, blue cheese, or goat cheese beautifully.
- Breakfast Add-In: I sometimes mix a spoonful into yogurt or serve it with breakfast items like pancakes or waffles to elevate my morning meals.
- Dip: It also works wonderfully as a dip for naan, crackers, or pita bread, making it perfect for entertaining.
More Delcious Dips and Chutneys
- Discover the sweet tang of Plastic Chutney! Made from raw papaya, this Bengali delicacy adds a flavorful kick to snacks and meals alike. Perfect for elevating your culinary adventures.
- Spread it, dip it, love it! This Green Onion Dip is the perfect addition to burgers, sandwiches, and more. Made without mayo or cream cheese, it’s light, flavorful, and so easy to make.
- Spice up your kitchen with our DIY Pineapple Habanero Chutney! This homemade delight is quick to make and pairs perfectly with grilled meats or as a zesty sandwich spread.
If you tried this Persimmon Cranberry Chutney Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 3 persimmon peeled and chopped
- 1 medium onion chopped
- ½ inch ginger peeled and grated
- 1-2 green chilies finely chopped
- 1 cinnamon sticks
- 1 teaspoon ground cloves
- ½ cup dried cranberries
- ½ cup sugar
- 1 cup apple cider vinegar
- 1 cup orange juice
- 1 lemon juice and zest
- 1 apple peeled, cored, and chopped
Instructions
- Place all the ingredients, except the persimmon, in a large saucepan. Bring it to a boil, then let it cook for about 10 minutes.
- Add the persimmon, mix, and cook for 30-35 minutes or until the chutney thickens. Let the chutney cool down completely before storing it in jars.
Notes
- For a chunkier chutney, use Fuyu persimmons, which hold their shape better when cooked. If you prefer a smoother, more jam-like consistency, opt for fully ripe Hachiya persimmons.
- Once cooled, store your persimmon chutney in an airtight container in the refrigerator for up to one month.
Nutrition
