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Persimmon cranberry chutney in a white bowl with almonds in the background.

Persimmon Chutney

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.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Accompaniments, Appetizer
Cuisine: American
Servings: 20 servings (around 3 cups of chutney)
Author: Shilpa

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

Calories: 79kcal | Carbohydrates: 20g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Sodium: 9mg | Potassium: 141mg | Fiber: 1g | Sugar: 10g | Vitamin A: 32IU | Vitamin C: 27mg | Calcium: 15mg | Iron: 1mg
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