If you’re never quite sure what to do with all the persimmons around at the moment other than peeling them and eating them, then try this very easy and very delicious chutney (courtesy James Broad, Cuisine Concepts).

2 kgs ripe persimmon, peeled, stones removed and roughly chopped
2 large onions, finely diced
2 cloves crushed garlic
1 tbsp salt
2 cups white sugar
1 tsp cayenne pepper (optional)
2 cups white vinegar
1 cup lemon juice
4 tsp mixed spice

Place all the ingredients together in a saucepan. Bring to the boil.

Cook, stirring occasionally till the liquid is almost all gone, and the fruit is very soft and mushy.

Allow to cool then bottle.


    • Hi, I have just finished making this amazing lush Persimmon Chutney, the 1 cup of freshly squeezed lemon juice complemented the fruit it wouldn’t be the same without the full cup of Lemon juice to the amount of fruit and other ingredients. So yes I would say the 1 cup of lemon juice us important to use in this recipe. I have made 795g of this chutney with the 5 persimmons I had left over. After making 9lb of marmalade last week and a full cupboard of assorted chutneys am an avid preserver and love experimenting. Thank you for this lovely recipe hubby loves it to moorish. Makes a change to Mango Chutney. Thank you Bon Apetite!!!!

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