Prepare half-pint canning jars according to manufacturer's directions.
Split the skins of the persimmons, and spoon out the soft flesh.
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.
Spoon the chutney into the prepared jars, and screw on the lids.
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.