Ingredients:

  • 4 large Ripe Hachiya Persimmons (about 2 lbs / 900g), peeled and roughly chopped
  • 1 medium Granny Smith Apple, peeled, cored, and finely diced
  • 1 cup packed Brown Sugar (200g)
  • 1 cup Apple Cider Vinegar (240ml)
  • 1 medium Red Onion, finely chopped
  • 1 tablespoon Fresh Ginger, finely grated
  • 1/2 cup Raisins or Golden Sultanas (75g)
  • 1 teaspoon Whole Mustard Seeds
  • 1/2 teaspoon Ground Coriander
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1/2 teaspoon Salt

Instructions:

  1. Prepare the Fruit & Aromatics: Peel, deseed (if necessary), and chop the persimmons and apple. Finely chop the red onion and grate the fresh ginger.
  2. Combine Base Ingredients: In the heavy-bottomed saucepan, combine the chopped persimmons, apple, red onion, brown sugar, and apple cider vinegar. Stir gently.
  3. Initial Simmer: Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved (about 5–7 minutes).
  4. Add Spice & Fruit: Stir in the grated ginger, raisins, mustard seeds, ground coriander, red pepper flakes, and salt.
  5. The Cook Down: Reduce the heat to low. Allow the chutney to simmer gently, uncovered, stirring every 5–10 minutes.
  6. Check for Thickness: Continue cooking for 45 to 60 minutes. The chutney is ready when it is significantly reduced, thick, and coats the back of a spoon heavily.
  7. Taste and Adjust: Taste the chutney. Adjust salt or add a touch more vinegar if it needs more brightness, or a pinch more sugar if the fruit was tart.
  8. Cool and Store: Remove from heat. Allow the chutney to cool slightly before transferring it to sterilised jars. Seal and refrigerate.