Recipe Development by Vanessa Rocchio | Food Styling by Katie Moon Dickerson and Vanessa Rocchio | Styling by Maggie Ratliff
Persimmon Chutney is a sweet, tangy, and spiced condiment that highlights the rich flavor of ripe Fuyu persimmons. Simmered with onion, jalapeño, raisins, cider, cane vinegar, and warm spices like curry and smoked paprika, this chutney balances heat and sweetness for a versatile side. Finished with crunchy pumpkin seeds, it’s perfect for any table!
Persimmon Chutney
Makes about 12 servings
Ingredients
- 1 tablespoon vegetable oil
- ½ cup chopped yellow onion
- 1 jalapeño, seeded and chopped
- 2 cloves garlic, minced
- 2 pounds soft ripe fresh Fuyu persimmons, peeled and chopped
- ½ cup golden raisins
- ½ cup apple cider
- 5 tablespoons cane vinegar
- 3 tablespoons firmly packed light brown sugar
- 1 teaspoon mustard seeds
- ½ teaspoon kosher salt
- ½ teaspoon curry powder
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper
- ¼ cup chopped roasted salted pumpkin seeds
- Bacon-wrapped shrimp, to serve
Instructions
- In a medium saucepan, heat oil over medium heat. Add onion and jalapeño; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, for 1 minute. Stir in persimmons, raisins, cider, vinegar, brown sugar, mustard seeds, salt, curry powder, paprika, and crushed red pepper. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and simmer, stirring occasionally, until liquid is mostly absorbed and syrupy, about 40 minutes.
- Stir pumpkin seeds into chutney. Serve warm or at room temperature with shrimp. Refrigerate in an airtight container for up to 2 weeks.
