Persimmon Chutney
Persimmon Chutney
Open in full-screen mode

Persimmon Chutney

20 MIN
15 MIN
2 H
2 cups (500 ml)
A chutney that’s both familiar and exotic, as diced apple mingles with cubes of barely cooked persimmon. To supercharge the sweet-sour experience, we used ginger, Espelette pepper and the acidic kick of two kinds of vinegar: rice and apple. On a cheese platter, this holiday condiment is a perfect fit with soft, creamy cheeses, and can also sub in for fruit ketchup with a meat pie or cranberry sauce with turkey.



  1. In a small pot, bring all the ingredients, except for the persimmons, to a boil. Simmer over medium heat for 5 minutes or until the liquid starts to become syrupy.
  2. Add the persimmons and continue cooking for 5 minutes. Transfer to airtight containers. Let cool and refrigerate for 2 hours before serving. The chutney will keep for 1 month in the refrigerator, and in sterilized Mason-style jars, for 1 year at room temperature.
  3. Delicious served cold with charcuterie and cheese, or warm with meat pie or turkey.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.