Persimmon chutney

    A chunky chutney or savoury relish packed with persimmon, apple, sultanas, chilli pepper and ginger.

    7 people made this

    Serves: 32 

    • 350ml cider vinegar
    • 150g chopped onion
    • 1 large Granny Smith apple - peeled, cored and chopped
    • 150g sultanas
    • 150g granulated sugar
    • 4 tablespoons lemon juice
    • 1 green chilli pepper, seeded and minced
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon lemon zest
    • 1 teaspoon ground coriander
    • 1/8 teaspoon ground cloves
    • 4 persimmons (Sharon fruit), peeled and chopped


    1. In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, sultanas, sugar, lemon juice, chilli, ginger, lemon zest, ground coriander and cloves. Bring to the boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
    2. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

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