Persimmon Chutney
Sweet-sour Fuyu persimmon chutney simmered with onion, golden raisins, citrus, and warm spices. Spoon it on thepla, crostini, a cheese board, or a sandwich.
Equipment
- Heavy saucepan
Ingredients
For the chutney
- 1 cup apple cider vinegar
- 1 cup onion finely chopped
- 3/4 cup golden raisins sultanas
- 1/2 cup packed brown sugar
- 1 large lemon zest and juice
- 1 large navel orange zest and juice
- 1 tablespoon fresh ginger grated
- 1 cinnamon stick
- 1/2 teaspoon whole cloves about 6 cloves
- 1/2 teaspoon salt
- 5 ripe Fuyu persimmons chopped (about 4 cups), calyx removed
Instructions
Simmer the base
- Combine the vinegar, onion, raisins, brown sugar, lemon zest and juice, orange zest and juice, ginger, cinnamon stick, cloves, and salt in a heavy saucepan. Bring to a boil over medium heat.
- Reduce to a steady simmer. Cook 22 to 25 minutes, stirring every few minutes, until the liquid looks syrupy and the onion is soft. A spoon dragged across the bottom should leave a short trail.
Add the fruit
- Stir in the chopped persimmons. Cook 4 to 5 minutes, until the edges look glossy and the cubes still hold their shape. Do not boil hard.
- Take the pot off the heat. Fish out the cinnamon stick and as many cloves as you can see. Cool completely. The chutney thickens as it sits.
Notes
Do not peel Fuyu persimmons. Trim the leafy top and any black spots.
If the batch tastes sharp, chop 1 more persimmon, stir it into the warm pot, and let it sit 10 minutes off the heat.
Golden raisins are sultanas. Dark raisins work. The color goes muddier.
Store in an airtight jar in the refrigerator for up to 7 days. The flavor settles on day 2.
This is a fridge chutney, not a canning recipe. I do not water-bath it.
Tried this recipe?Let us know how it was!