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November 20, 2009
Posted by talin

Persimmon Chutney

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Filed under: Recipes

October and November are the months that persimmons are in season.  Most people just peel and eat them, but here’s a great recipe to try for the holidays.  It makes a great replacement for cranberry sauce, and is also great with lamb or pork chops.

You can find the ingredients in our Indian and produce departments.

Persimmon Chutney

Makes 4 cups


  • 3 Fuyu Persimmons, peeled & chopped  (Use ripe ones for sweeter taste or firmer ones for texture)
  • 1 Granny Smith Apple, peeled, cored & chopped
  • 1.5 cup Cider Vinegar
  • 1/2 cup Sugar
  • 4 tbsp Lemon Juice
  • 1 cup Golden Raisins
  • 1 tbsp Minced Ginger
  • 1 tbsp Lemon Zest
  • 1 tsp Coriander Powder
  • Pinch Clove Powder
  • 2 Jalapeno Chili, chopped (Optional)


  1. Combine all ingredients except persimmons in a large sauce pan and bring to a boil over medium heat.  Simmer and stir frequently for about 25 minutes, until it thickens.
  2. Add persimmons and reduce heat to low.  Simmer for 5-10 minutes, until they are tender.
  3. Remove from heat, and let cool.  Then cover and refrigerate.

Tip: You can make this a day or two ahead of time.

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One Response to “Persimmon Chutney”

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