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Persimmon Chutney

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: Makes 3 litres 1x


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


  1. Place all the ingredients, except the persimmon, in a large saucepan. 
  2. Turn up the heat until it reaches a slow simmer. 
  3. Continue to cook for 25 minutes. 
  4. Tip in the persimmon, stir and cook for 5 minutes or until tender. 
  5. Using a jam funnel, store the chutney in sterilised jars and seal. 
  6. 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