Persimmon chutney is a unique condiment made with the Spanish persimmon fruit. Ever heard of it?
If not, you are going to fall in love with this persimmon recipe. Plus, you’ll wish you discovered this amazing fruit ages ago.
This chutney involves a lot of vibrant ingredients, giving the chutney the beautiful colour and texture. Above all, the flavour of this persimmon chutney is beyond comparison to any store-bought jar of chutney.
Actually, it is very similar to the flavour profile of a peach or a mango. Trust me, this exotic chutney you wouldn’t easily find on supermarket shelves.
The total time to make this persimmon chutney from scratch is 1 hour. Altogether, you’ll end up with 3 litres of it, so you can store it in your cupboard, and take it out whenever you feel like enjoying some. That is if you stored it correctly.
The best part is, that it lasts for ages! This is thanks to the sugar and apple cider vinegar that helps to preserve the ingredients.
The star ingredient of this fruity chutney is the persimmon fruit. The difficulty level of this persimmon chutney is easy. Any cook can master it without a worry or breaking a sweat in the kitchen.
Besides, making homemade chutneys and jams are not difficult at all. All you need is a bit of patience, so that all the flavours of your ingredients fuse together while simmering.
If you’ve caught the making homemade chutneys, pickles or jams “bug”, then the following recipes might also tempt you. Believe me, it’s really worth saving and trying them. Take a look below:
- Seedless blackberry jam – perfect on toast or with a meaty dish
- Coconut chutney a.k.a nariyal ki chutney – you can’t go wrong pairing it with a curry
- Coriander chutney a.k.a. dhania ki chutney – love it or hate it, but it works with a fresh bowl of white rice as well as curries
- Pickled daikon – best served with sushi or other heavy Asian dishes
What is persimmon fruit?
Perhaps you’ve seen it in the shops but have been hesitant to try this funny looking fruit. Dare to try something different and, trust me, you’ll never look back.
Plus, there are some incredible persimmon recipes like this persimmon chutney out there which you can sample, making even the biggest sceptics fall in love with this fruit.
In essence, Spanish persimon® is a P.D.O. (Protected Designation of Origin) fruit from Spain. The P.D.O. label means it is grown to guaranteed levels of quality.
Furthermore, it certifies that the fruit was grown in the Ribera del Xúquer Valley near Valencia in Spain. Growers in the Ribera del Xuquer region have years of experience in producing the very best quality, firm, juicy and sweet fruit.
Visually, it resembles an orange tomato. This orange and smooth-skinned fruit looks like it has a big flower on top!
In terms of flavour, they are sweet and delicate. Actually, they have an exotic flavour; they taste similar to a peach or a mango. You can eat them raw or cook them. Just check out some of these recipes.
The best part is that it doesn’t require any peeling and doesn’t contain a stone. Sweet!
By the way, in other cultures they are known as “kaki” or “sharon fruit”!
When and where to buy persimmon
The P.D.O.-certified Spanish persimon® is in season from October and runs through to January. Make sure to keep a lookout for persimmon bearing this persimon® trademark.
The trademark means that the fruit is certified and protected by the Denomination of Origin Ribera, which is protected by EU law.
The ‘Star of Valencia’ is available to buy in most major UK retailers from October. Click here to learn more about the persimmon fruit and its uniqueness.
Cranberry persimmon chutney
The beauty of this persimmon chutney is that you can put your own twist on it. Feel free to tweak the recipe by adding more fruit.
For instance, you can add cranberries for extra texture as well as acidity. The acidity of the cranberry will work well with the sweetness of the persimmon fruit.
Just beware, if you add a bunch of cranberries, the colour of the persimmon chutney will also change. Instead of a vibrant orange colour, it will take on a pinkish look.
If you are looking for tartness, you can also add a Granny Smith apples, which I’ve done. I recommend adding 1 large one or 2 small ones. They will give the persimmon chutney a lovely balance of flavours.
Persimmon mango chutney
Similarly, you can also add mango to enhance the exotic flavours of the chutney. Persimmon and mango are an excellent combination of flavours.
Do you have any inspired ideas for any other fruit combinations you would like to try?
There are plenty of persimmon recipes you can try. Start first with this easy and delicious persimmon chutney recipe.
Once you master this recipe, you can also use the persimmon fruit (if you have any leftover persimmon), and make:
- Tarts – I recommend making a persimmon and cranberry tart or pie
- Porridge – you can add chunks of fresh persimmon to your breakfast porridge
- Salad – spruce up your salad with some persimmon!
This persimmon recipe doesn’t necessarily have to turn into a chutney. You can make a sweet or savoury sauce out of it.
For the former, tone down the vinegar and add more water. Of course, you won’t need as great quantities. Proceed to serve with vanilla ice cream!
You might have raised an eyebrow (or both!) at the quantities of ingredients used in this recipe, but there’s a very good reason for it. Homemade edible Christmas gifts!
In the picture, I served my persimmon chutney on top of slices of blue cheese and charcoal and cranberry crackers. Yum!
Chutneys go beautifully with meaty starters such as this chicken liver pate. How will you serve and enjoy this persimmon chutney?Print
Persimmon Chutney might sound exotic but is easy to make. Learn how to put your own twist, with spices, on this unique recipe.
- 2 large onions, peeled and finely chopped
- 5cm (2in) fresh ginger root, grated
- 2 green chillies, washed, deseeded and sliced
- 2 cinnamon sticks
- 10ml (2 tsp) ground cloves
- 300g (2 cups) raisins or sultanas
- 750ml (3 cups) apple cider vinegar
- 300g (1½ cup) brown sugar
- 2 lemons, juice and zest
- 2 oranges, juice and zest
- 2 apples, peeled, cored and chopped
- 10 Spanish Persimon®, peeled and chopped
- Place all the ingredients, except the persimmon, in a large saucepan.
- Turn up the heat until it reaches a slow simmer.
- Continue to cook for 30 minutes.
- Tip in the persimmon, stir and cook for 15 minutes, or until tender.
- Using a jam funnel, store the chutney in sterilised jars and seal.
- Enjoy with crackers and blue cheese!
- For some extra tartness, use Granny Smith apples.
- The sauce needs to be noticeably thickened before you add the persimmon. If it’s still on the runny side, you can either proceed to cook it further, or make a cornflour slurry with the sauce and 15ml (1 tbsp) of cornflour. Incorporate it slowly into the chutney, then proceed to cook the persimmon in it.
- I used 200ml (7fl oz) glass jars to store the chutney in, which amounted to roughly 15 jars. Perfect Christmas gifts!
- Category: Preserves
- Method: Boil
- Cuisine: Indian
Keywords: persimmon chutney, sharon fruit chutney recipe, homemade edible christmas gifts, chutney recipe
*This recipe is a sponsored post