- 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.
- 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.
- Delicious served cold with charcuterie and cheese, or warm with meat pie or turkey.