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Spicy persimmon chutney recipe

Spicy persimmon chutney recipe

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  • Recipes
  • Dish type
  • Preserves
  • Chutney

Spanish persimmons have a firm yellowy orange coloured skin and sweet orange flesh, similar to a mango. Persimmons make a great snack for children as they’re seedless and stone free.

Cambridgeshire, England, UK

31 people made this

IngredientsMakes: 1 litre

  • 375ml cider vinegar
  • 1 onion
  • 1 apple
  • 150g raisins
  • 175g caster sugar
  • Juice of 1 lemon
  • 1 red chilli
  • 1 tbsp fresh chopped chilli
  • 1 tsp ground coriander
  • 1 tsp ground cloves
  • 3 persimmons

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Combine all the ingredients except the persimmons in a large heavy saucepan. Bring to the boil over a medium heat, stirring occasionally.
  2. Reduce the heat to a medium low and simmer until the mixture thickens but some juices remain, stirring frequently for around 25 minutes.
  3. Roughly chop the persimmons, add to the mixture and simmer for around 5 minutes until they are tender.
  4. Remove from heat and cool completely. Spoon in jars, seal and refrigerate.
  5. Should be stored in the fridge and consumed within 1 month.

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Easy to make and very tasty. Saving now for Christmas. Thanks.-01 Dec 2013

It's looking and smelling good while cooking, I've added a bit more 'heat' as we like hot chutneys. Tastes good, hot of the spoon, can't wait to try it later!!So easy to make :-)-30 Dec 2016

Spiced Persimmon Chutney on Foie Gras Toasts

Simply put, Christmas in France wouldn’t be Christmas without Foie Gras. (and yes, ethical debates around the making of Foie Gras do resurface every year in France before Christmas – but Foie Gras still is, and remains a staple).

This sweet and salty festive toast combines three of the classic ingredients you will find on a French Christmas table: foie gras, spice bread and seasonal persimmons. Persimmon (know in French as “kaki”) brings a soft and fleshy texture to this classic toast. Marinated with spices, citrus zest and port wine, this spiced persimmon chutney brings subtle heat and tanginess to the warmth of the spice bread and the creaminess of the foie gras.

Persimmon Chutney (and three ways to use it!)

My love of scrumping is well documented on this blog. Foraging combines two of my favourite things: collecting my own food and pretending I’m a squirrel (only half kidding about that second part)

It’s also why I like fishing, but foraging is especially nice because it doesn’t require killing a sentient being, a tough but necessary step in that particular food chain (just wait, now the Fruit and Vegetable Rights Activists are going to jump all over me…).

A few weeks back, I noticed my next door neighbour had a persimmon tree in their front yard. Not only that, but it was absolutely covered in fruit. Days passed and the brilliant orange fruits ripened and became heavy. No one picked any. More days passed and the fruits became really ripe but still, no one picked them.

Eventually, little black lines formed along some of the fruits, a sign that says ‘eat me now or forever hold your peace’ but still, no one picked them.

Finally, I could hold my breath no longer. Not wanting to steal from a neighbour’s tree, I went to their front door and knocked. People don’t really know their neighbours anymore, at least not in my neck of the woods, so this alone was kind of a bold maneuver, especially for a socially awkward hobbit like me.

Lo, someone came to the door! I couldn’t tell whether they recognized me as that human disaster who regularly strollers around the borough with her infant, or if they assumed I was some kind of Jehovah’s Witness hoping to speak to them about Jesus. Regardless, they were patient enough to lend me their ears for a moment while I described- with full gesticulating hands, since English is not the primary tongue in many of of my neighbours’ households- how I would like to pick, or even buy, some of their beautiful fruits.

My neighbour looked confused, and a little surprised, but indicated that that would be fine. I could take as many as I wanted, but they did request I leave 8 on the tree (this was more than generous since there were dozens upon dozens of fruits hanging). Why 8, you ask? Well, I learned that persimmons are a symbol of good fortune and 8 is the number with the best fortune sooo… good luck tree!

Won’t me taking the fruits take away the luck?, I asked. Apparently not. All you need is 8, 18, or 28, or 88, but definitely not 4, or 14 or 24 (4 being an unlucky number). Seemed reasonable to me- I grow lavender at the entrance to my house for my own cultural superstitions– so off I went to collect a handful of persimmons!

Now, on to the recipe- or recipes. This quick, easy persimmon chutney is amazing all on its own. Sweet, sour, lightly spiced. Persimmons have a wonderful, citrusy, astringent flavour that lends itself so well to chutney. I have been known to eat it with a spoon. I almost posted it as a stand alone, but these crostinis are just so darn pretty…

Recipe 1: Make this chutney. Use it for just about anything that could use a punch of flavour. (Bobotie?) I love serving it alongside grilled meats, especially pork or chicken, or even as a substitute for traditional cranberry sauce in a turkey dinner!

Recipe 2: Make these crostinis. They’re quick and easy and beautiful and full of seasonal flavours. They’ll impress all your holiday party guests.

Recipe 3: Persimmon Chutney Chicken. Bonus recipe! No pics of this since I ate it too fast and it was dark out, but it’s a winner, too! And dead easy. YUM.

How do you make Spicy Persimmon Preserves?

The fruit is peeled and sliced and then mixed with a touch of chili paste, cinnamon, sugar, salt and water. Then it’s cooked. (Detailed recipe is below.)

I hope you enjoy the preserves however you decide to serve them.

Fuyu Persimmon Chutney

2/3 cup apple cider vinegar

1 tablespoon grated ginger

1 cup yellow onion, minced

4 tablespoons whole mustard seed

1 teaspoon red pepper flakes

Peel, deseed, and chop the persimmons into a small dice. Combine all ingredients in a heavy pot and bring to a boil. Once boiling, turn down heat and simmer while stirring frequently until the chutney begins to thicken and become syrupy, about 20 minutes.

Ladle chutney into hot sterile jars. Leave a 1/2 inch head-space. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars. See Home Canning Basics for more information about the canning process. If you are not preserving for shelf storage, ladle chutney into sterile jars and keep in the refrigerator for up to one month.

Spicy Persimmon Chutney

Chutney is such a wonderfully versatile condiment. There are just so many fruits that lend themselves to chutney, and just as many dishes and ways to eat it. The down side to homemade chutney is that it's even better if aged for 3 months. Who can wait that long!!

This recipe takes advantage of the deliciously sweet persimmons that arrive in the grocery stores in the fall. My goal this year was to produce a chunky light-color permission chutney. Also in this recipe are a Bartlett pear and a garam masala* spice blend.

The Recipe
Yields 2 cups

Ingredients for this spicy persimmon chutney:

3 Fuyu persimmons, peeled and chopped

1 Bartlett pear, peeled and chopped

1" raw ginger, peeled and grated

1/2 cup white vinegar, 5% acidity

1/4 cup white wine (optional)

2 Tbsp lemon juice (about half a lemon)

1/2 to 1 red chili pepper, seeded and minced

1 tsp garam masala (see spice mixture below)

1 Tbsp lemon zest (optional)

Preparation for persimmon chutney:

Use a heavy bottom preserving pan, a stainless steel or enamel lined pan. (Copper, aluminum or a cast iron pan can react to the acidic vinegar and produce a metallic taste. source: Allotment

In the pan, combine all ingredients - except the persimmons, sugar and white wine. Bring to a boil over medium-high heat, stirring occasionally with a wooden spoon. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently. Add sugar about 15 minutes into the cooking. (Note: over cooking the sugar may make the chutney darker.) Continue to cook the mixture about 5 to 10 minutes more. If mixture appears too dry, add 1/4 cup of white wine.

Add persimmons and simmer until the persimmons are tender, about 5-10 minutes. Then remove to a clean container. I don't discuss canning in this recipe but here a couple of tips also from Allotment Garden: Make sure jars are sterilized and "[with] ordinary jars, the covers are most important. Vinegar corrodes metal, so use plastic screw or snap-on types or the metal ones coated inside with a plastic preserving skin."

Garam masala spice blend:

If you are unfamiliar with garam masala spice blend, it is a "hot" mixture of ground spices frequently found in Indian, Pakistani and South Asian cuisines. According to Wikipedia, a typical India garam masala mixture includes black and white peppercorns cloves cinnamon or cassia bark mace (nutmeg) black and green cardamon pods bay leaf and cumin.

Western garam masala mixtures will include most of these spices but may add other spices such as ginger.

One method for blending the spices is to use whole seeds, pan-dry roast, then grind. A second method is to use the ready-made ground spices and mix it yourself. And finally, you can just purchase the spice blend already made. I actually tried the first two methods. While it's a little more work, I prefer blending the spices using pan-dried whole seeds and then grind to a powder. The spice flavor is more pronounced and the chutney more clear. The pre-ground spice blend tends to make the chutney dark.

Persimmon Scones with a Spicy Persimmon Chutney

Nothing gives this grown-up girl more joy on a mellow honey-sunshine-blessed winter afternoon than baking.
The warmth of the kitchen is my sanctuary, a cup of Darjeeling my panacea for that faint chill in the air and the heady aroma of baking nirvana for my olfactory senses.

Come December and I can almost sense succumbing to the allure of the kitchen.
Before I know, the pompous oven has taken center-stage.
The industrious electric blender is forever at work.
The pots and pans are perpetually out.
Flour and the sugar have made a comeback. (And for once not even accompanied by that wicked sense of guilt.)
Sultanas, raisins and prunes reign supreme.
Eggs are ordered by the dozens.
And even my teetotaler pantry has been getting generous provisions of sherry and brandy. And spiced rum of course.

So when luscious Himachali persimmons greet me in the kitchen this morning and I know I shall have a couple of friends over for tea, I know at once what it’s going to be.
Persimmon scones.
My panchforon-flavoured spiced persimmon chutney in tow.

And if you love your scones as much as I do, my persimmon scones are a must-try. Before the season runs out.
Oh, and please don’t forget my persimmon chutney. (If you do manage some surplus chutney that lasts beyond the scones, remember a lavish spread of the chutney on your warm toast the morning after. Bliss . )

All Four Burners

Last year, I started giving preserves as holiday gifts to rave reviews. It was purely out of necessity. If you recall, I went wild preserving apricots and peaches last summer in Colorado. When I returned to California, I went on a strawberry rampage, which I kept mostly hidden from you (with the exception of a single Instagram photo).

This year, however, I have become a full-blown crazy canning lady. I’m ashamed to confess how many batches of preserves I’ve made (40+) and how many jars are stored in my garage (nearly 300 — and that doesn’t include what we’re already eaten).

Now, when people have excess from their backyard fruit trees (that’s how we do in California), they contact me. Which is how I ended up with over 10 pounds of quince (or is that quinces?) from a friend’s tree. While they waited to be preserved, they filled the kitchen with an indescribable fruity floral scent.

Of course — because you may as well call me the (boring) jam lady — I initially made a batch of quince jam with ginger and black pepper, inspired by a recipe from Aimee. The gorgeous coral result was well-balanced by a gingery zing and a black pepper bite.

But this month’s Can It Up demanded something non-jammy!

Although chutney is basically jam with vinegar with the addition of spices and raisins.

That makes it different enough to qualify as not jam for my purposes! This richly spiced tangy preserve is the ultimate condiment for your holiday table. It can be served with aged cheeses or pate as an appetizer or with any roasted meat as the main course.

Do you preserve as part of your holiday gift-giving? If so, when do you start?

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Pork tenderloin is a perfect quick weeknight meal because it requires very little prep – simply season it and pop it into the oven! It is a little more expensive but is worth the time savings and ease of cooking. The loin is the most tender cut of meat from the animal and it’s really easy, relaxed and pretty forgiving. If you over cook it slightly, it does not dry out as quickly as a pork chop would and it can also be recovered by adding a gravy or a warm sauce. Pork tenderloin is fairly lean, so, it is much more enjoyable if you do not overcook it to avoid it becoming dry and chewy. Use a meat thermometer (Mine is from Presidents Choice and is very reliable!) insert it into the thickest part of the roast and as soon as the internal temperature registers between 140-145 degrees Fahrenheit, remove the pork from the baking sheet and put onto a cooling rack straight away. A perfectly cooked pork tenderloin will be slightly pink (and opaque like chicken) and will be juicy. Pork tenderloin also makes for great leftovers – I love to add mine to a quick Asian vegetable stir fry and call it another meal!

I am using LiberTerre pork tenderloin for this recipe since their pork products are grain-fed and raised without the use of antibiotics or added hormones. I am happy about the generous marbling of the pork as well – a good amount of fat and meat ratio. This is important to ensure the meat stays tender and juicy which makes for an enjoyable eating experience. Most importantly, LiberTerre’s pork products always taste great!

You may notice that a cut of pork tenderloin is usually thicker in the middle and thinner at each end. Trussing the pork tenderloin, like I have done, is a little bit of work that goes a long way. Not only does it make for a beautiful presentation, it prevents the thinner tips from cooking before the rest of the tenderloin is cooked allowing the roast to cook more evenly. It also keeps any herbs in place (if you are using any), by allowing you to tuck them into the cotton twine.

I wanted to use some seasonal produce to pair with the pork tenderloin and I chose persimmons because I have always found them to be very challenging to work with. I always love a great challenge! My intention was originally to make a glaze out of the persimmons but after multiple attempts, I came to the realization that to make a successful glaze, the persimmon would have to be drowned out in multiple ingredients since they, on their own, will not work as a glaze in a roasting situation. A glaze would only work if i were to pan fry the roast. Since I was determined to roast the tenderloin to make for a very easy recipe, I went with my plan B – I created a spiced, but not spicy, chutney. If you are not a fan of persimmons, you can pair your pork with a fresh citrus gravy or a chutney of your preference.

When I think of pork, I think of green beans and mashed potatoes, right away. I won’t be sharing a mashed potato recipe but I will be sharing a spicy green beans recipe. One trick that I always use to get perfect, tender and crisp green beans is as soon as I see them turn bright green during their steam, I shock them in an ice bath. The vinaigrette has hot peppers and shallots and really goes well with the sweet chutney and pork.

Roasted pork tenderloin has won a spot in my weekly meal rotation. I hope you can give these easy recipes a try!
With Love,

Persimmon Kuzhi Paniyaram (Spicy)

Persimmon Kuzhi Paniyaram (Spicy) is a fruity and spicy twist to the authentic Chettinadu Kuzhipaniyaram version!

Keyword Appe, Chettinad, Healthy, Kuzhipaniyaram, Persimmon


Persimmon paste ingredients

Tadka ingredients

  • 1 tsp Mustard seeds
  • 2 tsp Urad dal
  • 1 Sprig Curry leaves chopped
  • 1 Onion chopped
  • 1 Green chili chopped
  • 1/4 inch Ginger chopped
  • 2 tbsp Coriander leaves chopped
  • Salt to taste
  • Oil as needed


Roast red chili and garlic in 1 tsp oil on a pan until they are slightly browned. Grind the chopped persimmon along with the roasted chili/ garlic to a fine consistency and add to the idli batter. Idli batter to persimmon paste quantity ratio should be around 3:1. Add more idli batter to match the ratio if needed.

Heat 1 tbsp oil in a pan and do the tadka with ingredients listed under tadka. Add to batter, mix gently and adjust salt level. The batter consistency should neither be too thick nor too thin, add some water if needed.

Heat paniyaram pan on the stove and in each mould pour about 1/2 tsp oil. Pour one spoon batter mix into each mould just enough to fill them a little below their capacity. The paniyaram will expand and almost become double the size when fully cooked.

Let them cook for few mins until they get golden brown at the bottom. Then slowly rotate the paniyaram using a wooden stick/ spatula (the accessory that came with the pan). Cook on the other side for few mins so they get evenly browned on both sides. Perfectly cooked paniyaram will be crispy on the outside and soft on the inside and should melt in the mouth.

Serve the paniyaram when hot with chutney of your choice. Popular combinations are onion or ginger or garlic or red chili chutney or idli podi mixed with sesame oil.

Watch the video: Beautiful Dehydrated Persimmon Chips (May 2022).