Spiced Persimmon Chutney

READY IN: 55mins
Recipe by Greatfull

I lived in New Zealand for a short time in the mid-80s and my landlord, Dulcie Peterson, made the most wonderful persimmon chutney. I've always regretted not getting her recipe, but I found this one offered by Bon Appetit. I haven't tried it yet, but hope to soon. I don't recall Dulcie's being particularly spicy, but I'm hoping to enjoy this recipe as much as I did hers.

Top Review by Sydney Mike

I do love chutney, but am not so keen on the 'heat' so I used just a third of the jalapeno & without the seeds! And I'm another one who didn't peel the fruit, but other than those things, I pretty much followed the recipe & the chutney, for us, was absolutely great tasting! Thanks for posting this wonderful recipe! [Made & reviewed in I Recommend]

Ingredients Nutrition


  1. Combine all ingredients except persimmons in a large heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.
  2. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead) Cover and refrigerate.

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