Persimmon Chutney

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  • 2 pounds ripe persimmons
  • 1 cup chopped onions
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1/4 cup raisins
  • 1/4 cup dark brown sugar
  • 1 tablespoon unsulphured dark molasses
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon white pepper


  1. Prepare half-pint canning jars according to manufacturer's directions.
  2. Split the skins of the persimmons, and spoon out the soft flesh.
  3. Combine the fruit and other ingredients in a heavy saucepan. Simmer the mixture over low heat for 30 to 45 minutes, stirring occasionally, until it is very thick. Add a little more water if the mixture starts to be sticky.
  4. Spoon the chutney into the prepared jars, and screw on the lids.
  5. Refrigerate the jars, or process them in a water bath for 10 minutes. If you are processing the jars, leave about 1/4-inch headspace.

The chutney is best if it is allowed to blend flavors for a couple days.