Spicy persimmon chutney

    50 min

    Spanish persimmons have a firm yellowy orange coloured skin and sweet orange flesh, similar to a mango. Persimmons make a great snack for children as they’re seedless and stone free.


    Cambridgeshire, England, UK
    38 people made this

    Makes: 1 litre

    • 375ml cider vinegar
    • 1 onion
    • 1 apple
    • 150g raisins
    • 175g caster sugar
    • Juice of 1 lemon
    • 1 red chilli
    • 1 tbsp fresh chopped chilli
    • 1 tsp ground coriander
    • 1 tsp ground cloves
    • 3 persimmons

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Combine all the ingredients except the persimmons in a large heavy saucepan. Bring to the boil over a medium heat, stirring occasionally.
    2. Reduce the heat to a medium low and simmer until the mixture thickens but some juices remain, stirring frequently for around 25 minutes.
    3. Roughly chop the persimmons, add to the mixture and simmer for around 5 minutes until they are tender.
    4. Remove from heat and cool completely. Spoon in jars, seal and refrigerate.
    5. Should be stored in the fridge and consumed within 1 month.

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    Reviews in English (2)


    Easy to make and very tasty. Saving now for Christmas. Thanks.  -  01 Dec 2013


    It's looking and smelling good while cooking, I've added a bit more 'heat' as we like hot chutneys. Tastes good, hot of the spoon, can't wait to try it later!! So easy to make :-)  -  30 Dec 2016