The City Magazine Since 1975

Persimmon Chutney

(Makes 4 cups)
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4 ripe Fuyu persimmons, peeled, seeded, and diced small
1/2 cup golden raisins
1/2 cup minced yellow onion
1/2 Tbs. grated fresh ginger
1/2 tsp. minced fresh garlic
1/2 cup sugar
1/2 cup apple cider vinegar
2 Tbs. mustard seeds
1/2 tsp. crushed red pepper flakes
1/2 tsp. kosher salt
1 stick cinnamon
1 star anise


Combine all of the ingredients in a medium-size Dutch oven. Bring to a boil over medium-high heat, stirring frequently to prevent scorching. Reduce the heat to low and cook, continuing to stir regularly, until the chutney begins to thicken, about 20 minutes.

Remove from heat and serve or cool to room temperature, place in a container, cover, and refrigerate. The chutney will keep up to four days in the refrigerator and can be served hot or cold.