RESULTS: Panopoly of Persimmon Chutney

The results: I confess. I got myself into trouble with the first two recipes. I don't know what I was thinking though I did run it by my friend Eric to eyeball it and didn't hear back from him before I started.

Next time, I think I will just press the persimmons in the ricer - that way I don't have to worry about scraping the skins and will get more juice and reduce the amount of chunks in the chutney.

Chutney #1 turned out nice and sweet with a good bite. Next time - I would halve the apricots, apples and raisins. I upped the amount of persimmons because they were lost in the mix.

Chutney #2 is lemony with a kick, the red pepper chunks held up but it was still way more.

Chutney #3 is citrusy-gingery-tart, might need a bit more cooking time - I will heat it up before canning it tonight and add the pomegranate seeds last.

Revised recipes below, I will make reduced quantity versions to post later:


Persimmon Chutney #1 - chunky, fruity, tart

25 ripe Hachiya persimmons, pulp only
6 c apple cider vinegar
6 c brown sugar

1/2 c ginger, minced
2 T chili powder
1/4 c mustard seed,whole
2 T coriander seed, crushed
3 T fresh rosemary, chopped
1 cinnamon stick, whole
1 T whole cloves

8 c water
1.5 pounds dried apricot, chopped
3 3/4 c chopped onion
3 T finely minced garlic
4 chopped apples
1 c golden raisins
3 c raisins

1. Combine all ingredients except persimmons, vinegar & sugar, bring to boiling, reduce heat to simmer, cover and cook until soft, stirring frequently until nearly all the juice is gone.
2. Add vinegar and sugar. Simmer, uncovered, stirring occasionally until reduced.
3. Add the persimmon and simmer until tender and the chutney has come together into a chunky mixture, breaking up any large pieces of apple or onion as you go.
4. Simmer about as needed. Really long time because it's like 2 gallons of chutney you big dummy. Next time - less apricot, apples and stuff.


Persimmon Chutney #2 - salty/spicy

20 persimmons, pulp only
2 c apple cider vinegar
3 c sugar

2-3 large preserved Moroccan lemons (don't you have any in your fridge?)
1 red bell pepper, large, chopped
1 white onion, chopped fine
3 T red chili flakes
2 T fenugreek seed
1/4 c finely chopped raw ginger
1 T chopped garlic
1 c raisins

Combine all, bring to boiling, reduce heat to simmer, stirring frequently until reduced. Taste & adjust spices, vinegar & sugar as necessary.


Persimmon Chutney #3 - sweet/spicy/citrus

15 persimmons, pulp only
2 c brown sugar
1/4 c rice wine vinegar
3/4 c apple cider vinegar
1 c pomegranate seeds

8 limes, juiced
3 c water
1 c dried cranberries
3 c red onion or scallion, chopped
6 small green pears, chopped
3 lg jalapenos, chopped
1/4 c fresh grated ginger

1. Combine all ingredients except persimmons, pomegranate seeds vinegar & sugar, bring to boiling, reduce heat to simmer, cover and cook until soft.
2. Add vinegar and sugar. Simmer, uncovered, stirring occasionally until reduced.
3. Add the persimmon and pomegranate seeds. Simmer until thick.

This one had very few changes and actually fit in one of my pots. When I reheat to can it tonight, I'll add the pomegranate seeds.