Persimmon Chutney

  • Serves

    makes 5-6 HALF PINTS


Persimmons come in two varieties. There's the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and the Fuyu, which can be eaten either firm or soft. You want to seek out firm Fuyu persimmons for this recipe (they are short and squat, with a flat underside), as they give the best texture to the finished chutney. This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round.


  • 3 lb. firm Fuyu persimmons, peeled, seeded and finely chopped
  • 1 lb. Bartlett or Anjou pears, finely chopped
  • 1 small red onion, finely chopped
  • 1" piece ginger, peeled and grated
  • 12 cup raisins
  • 23 cup brown sugar
  • 13 cup honey
  • 12 cup apple cider vinegar
  • 12 cup white wine
  • 3 tbsp. lemon juice
  • 1 tbsp. mustard seeds
  • 1 tbsp. coriander seeds
  • 14 tsp. garam masala
  • 14 tsp. curry powder
  • 12 tsp. red pepper flakes
  • Kosher salt, to taste


Step 1

Combine all ingredients in a 6-qt. pot and bring to a boil over medium-high heat; reduce to a simmer and cook, stirring often, until chutney is thick and syrupy, about 1 hour and 15 minutes. Divide finished chutney among prepared half pint jars, apply clean lids and rings and process jars in a boiling water bath canner for 15 minutes. When time is up, remove jars from canner and let them cool completely before handling.

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