Chutney is a condiment made to spice up a regular meal. Originated in India, there are many versions of chutneys made, but the one we’re talking here is the one that was invented by the British when they colonized India. This Anglo-Indian chutney is sweetened and fruit based, mango being the most popular. Made with a mixture of spices, vinegar and sugar, this fruit chutney is sweet, spicy, a little hot and packed with flavor. This version of Indian mango chutney has made its way around the globe for its sweet-spiced, savory, flavorful goodness and a pantry staple.
This recipe however is a spin on the classic Mango chutney, it is made with Persimmons. Persimmon is crunchy, sweet and has a similar flavor to mango when properly ripened, making a perfect fruit to transform into a holiday chutney. It is warm, deliciously spiced, this Persimmon chutney will be a showstopper on your charcuterie board. It pairs beautifully with cheeses, grilled meats, roasted vegetables or spread on a piece of lovely toasted bread. It is lightly sweetened, a little hot with some essential spices like cinnamon, cloves, black pepper, nutmeg, cardamom, chili powder, garlic and more.
How to Make Fresh Persimmon Chutney:
In the fall and winter it should be pretty easy to find fresh Persimmons in the U.S—if you live in a part of the country where they grow (like we are lucky to, here in the West!) you can often find them at farmers markets, or even a friend who has a tree and has not idea what to do with a tree full of fruit. Making Persimmon chutney in a saucepan is quick and really easy. The hard part is chopping up a bunch of fruit, ( we chose not to peel the fruit for added fiber, which is optional) Start by simmering equal parts apple cider vinegar and sugar. When the sugar dissolves, add: Fresh fruit, Spices and stir occasionally so it simmers, releases a bunch of liquid and eventually the natural pectin in the persimmon and apples will thicken the chutney.
Tips For Serving:
- Guest-ing at a party, this easy recipe makes a lovely gift to bring to a party.
- Centerpiece for a charcuterie board—we especially love to serve it with aged cheddar, melty Brie+ cracker or creamy goat cheese.
- Our lovely chutney will keep for 10-14 days in the fridge.
- Handmade gifts are beautiful and special. Our chutney makes a nice gift for the holiday season. Make the chutney the day or the previous day, transfer to a beautiful jar or container, along with a little note about how long it’ll last, as well as how to serve Persimmon chutney. I know I would love to receive something like that.
- leftover are a perfect sandwich spread, or serve alongside grilled meats and roasted veggies.
Persimmon Chutney
Equipment
- large sauce pan
Ingredients
- 4-5 large-medium persimmons peel if you prefer
- 1 medium Apple
- 3-4 cloves garlic, chopped or minced
- 1 Leveled tsp ground cardamom
- 1 tsp leveled ground cinnamon
- 1/2 tsp ground cloves
- ¾ tsp ground nutmeg
- ¼ tsp sea salt
- ½ tap black pepper
- ½-¾ tsp red chili powder
- ¾ cup brown sugar
- ½ cup Apple cider vinegar
Instructions
- Add the apple cider vinegar and sugar to a heavy-bottomed saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until sugar dissolves, 2-3 minutes.
- Add the cloves, cinnamon, garlic, nutmeg, cloves, chopped persimmon and apple. Increase heat to medium heat so the fruit start to release their juices. Then simmer, stirring occasionally, for 25-30 minutes, or until thickened and fruit is soft.
- Let cool completely, transfer to an airtight container and store in the refrigerator for up to 2 weeks.
This recipe was so delicious and flavourful. We enjoyed it with cheese are cracker.
Thank you Mark, its delicious with sharp cheddar and Gruyere.