Spanish Persimon Chutney

Tuesday, 5 December 2017

Spanish Persimon Chutney

One of the lovely things about being a blogger, is that you randomly get sent gifts through the post. This weeks gift was a box of Spanish persimon. Unfortunately, when I cut them open it appears that they may have been bumped around in delivery a bit, but it seemed a shame to waste them. I therefore thought I would make a chutney, perfect with cheese and biscuits and great for the forthcoming party season.


I decided to opt for a mixture of demerera and white sugar to give it more of a Christmas vibe. If you don't like your chutney too spicy, maybe add a little less chili.The persimon don't break down as much as mango would, so the smaller you chop them the better.

chutney and cheese board


Spanish Persimon Chutney

  • 4 large Spanish Persimon 
  • 50ml white wine vinegar
  • 1 clove garlic chopped
  • 1/2 tsp chili flakes
  • 1tsp cumin seeds

  1. Peel and chop the Spanish persimon into small chunks
  2. Add all the ingredients into a saucepan and cook until the persimon have softened and broken down, to a jam like consistency. 
  3. Allow to cool and serve with your favourite cheese and cold meats.
eating chutney

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spanish persimon chutney recipe


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5 comments:

  1. Corina Blum6 December 2017 at 19:53

    I love persimons! I picked some up in the supermarket today and am so looking forward to eating them. I've never made a chutney with them though.

    ReplyDelete
  2. Unknown6 December 2017 at 22:01

    I have seen persimmon in the store many times but I never knew what to make with them. This recipe looks delicious, and great for the holidays!

    ReplyDelete
  3. Eb Gargano | Easy Peasy Foodie10 December 2017 at 21:51

    What a wonderfully inventive recipe - I bet it tasted fabulous...I do love a bit of chutney with some cheese :-D Thanks for linking up to #CookBlogShare. Eb x

    ReplyDelete
  4. cannellini butter bean soup12 December 2017 at 12:02

    very nice post, i certainly love this website, keep on it.

    ReplyDelete
  5. Sarah R3 September 2018 at 02:07

    How much sugar? You mention using both Demerara and white in the commentary but not in the recipe

    ReplyDelete

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