Persimmon Chutney

I think my kitchen is going to smell like chutney for a while. After a day of soaking and an evening of boiling and canning, the spicy vinegar scent has permeated every room of our apartment. But I'm so glad I tried this recipe! Here is the finished product, 3 jars full of persimmon chutney. Don't they look bright and glowing and ready to stock my larder (if I had a larder)?

You can't get much better than a vintage recipe from a New Zealand grandmother. Thanks to Florence and her blog for the recipe. I have Americanized it for your and my convenience (chilli became jalepeno, mixed peel became candied citrus peel, brown vinegar became apple cider vinegar, etc.). Below, you can see the amazing colors of the finished product, not to mention the complex combination of sweet, fruity, spicy and sour flavors.


I tried a little of what was left in the pan tonight on a cracker with some sliced turkey and it was delicious, even to a chutney novice like myself. I think it would be phenomenal with poultry or cheese. I'm planning on spooning some over cream cheese on a platter with crackers for Christmas. Won't it look festive on a plate?

Persimmon Chutney

6 large ripe persimmons, peeled and chopped
1 small red onion
1 jalepeno, finely chopped (omit seeds for less heat)
1 tsp. mustard seeds
1 tsp. celery seeds
1/3 c. golden raisins
1/4 c. currents
1 T. candied citrus peel (I used lemon)
1 tsp. chopped ginger
1 clove garlic, crushed
1/2 tsp. each of cinnamon, nutmeg and allspice
1/3 c. white sugar
1/3 c. apple cider vinegar
1/3 c. lemon juice (freshly squeezed)

Chop onion and jalepeno. Tie the mustard and celery seeds in a piece of fine cheesecloth and tie into a bag with a piece of kitchen twine. Combine all ingredients, except persimmons. Cover and let stand overnight (or about 8 hours). Place mixture in a large saucepan and boil for 30 minutes. Add peeled persimmons and boil slowly until thickened. Pour into hot sterilized jars. Makes about a pint.