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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
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Persimmon Chutney

Prep time:
15 minutes
Cook time:
2 hours, 30 minutes
Yield:
3 cups
Difficulty:
1 out of 5

Sweet, sour and spicy, this persimmon chutney is a fun and flavorful fall accompaniment to pork or poultry. 

Ingredients

  • 1 large Granny Smith apple, peeled and diced
  • ½ red onion, small diced
  • 1 jalapeño, minced
  • 1 cup golden raisins
  • 1 lemon, zest and juiced
  • 1 tablespoon fresh ginger, peeled and minced
  • ½ cup sugar
  • ¾ cup apple cider vinegar
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cloves
  • 4 Fuyu persimmons, peeled and diced
  • ¼ cup fresh cilantro, minced

Preparation

Combine all ingredients except cilantro and half of the persimmons in a medium saucepan. Cook on very low heat (just barely simmering) covered for 2 hours; stir regularly. Add remaining persimmon and cook covered an additional 30 minutes. Fold in cilantro. Remove from heat and cool completely.

Persimmon Chutney can be prepared up to 3 days ahead of time. Cover and refrigerate until ready to serve.

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