Spiced Persimmon Chutney

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.

Ready In:
55mins
Yields:
Units:

ingredients

directions

  • 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.
  • 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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@Greatfull
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@Greatfull
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"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."
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  1. Kimberly F.
    Am making now. .... recipe says 1 1/2c vinegar and/but!! super runny! and as I look at other recipes I have the feeling this isn't correct. ....
    Replies 1
  2. 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]
    Reply
  3. weekend cooker
    We all enjoyed this, as I did peel the apples. Great tasting, and flavorful too. Made for Spring 2011 Pick a Chef..
    Reply
  4. Tese3068
    This is a yummy chutney. I didn't peel the apples or persimmons either, and it worked out fine. I will make this again and again.
    Reply
  5. office
    This recipe is delicious & so so easy. I'm no expert on Chutney making but I can't make enough. I have used both Lime & Lemon juice and found Lime to have a better flavour. I don't have a lot of time so I didn't bother to peel the apples or persimmons and it was fine, no skins floated to the surface and the persimmons kept their brilliant orange colour.
    Reply
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