Persimmon Chutney

Raw Food Recipe for Persimmon Chutney

I've never really liked persimmons (or as we call them in the UK - for some strange reason - 'Sharon fruit').

But I’m now fully in love with these autumnal treats.  The thing about persimmons is they need to be ripe, otherwise they tend to be be very hard.  And depending on the variety, they may still be quite crispy on the outside when you ripen and eat them.

So not only do I have a constant supply of persimmons in a warm area of the house, ripening, to eat on their own, I wanted to do a recipe to celebrate my new found love.

The result is this sweet and festive persimmon chutney.  After a few days of fermenting in a warm place, transfer this chutney to the fridge and it’ll last for at least 4 weeks, developing the flavours all the time.

This chutney is so fantastic with tree nut cheeses and crackers.  If you’re reading this before Christmas, get some on the go now and take it along with some almond or cashew cheese to wherever you’re having Christmas Day – it’s a great way to show people the food you love in a way that they’ll be impressed by.

If fermented food are your thing, be sure to check out the FREE Raw Fermentation Mini-Course I created with Amy Levin.  Sign up for that here.

I also have some live cheese making classes happening from January 2018, which can be found here.

And if you want to learn about making crackers and all things dehydrating, check out Amy’s dehydration class here.

Recipe

Persimmon Chutney
  • 5 medjool dates
  • ¾ cup water
  • 1 teaspoon probiotic power
  • 6 ripe persimmon, diced small
  • 1 grapefruit, segmented
  • 3 tablespoons finely diced white onion
  • ½ cup raisins
  • 1 tablespoon apple cider vinegar
  • 1 Granny Smith apple, finely diced
  • 2 teaspoons chili flakes
  • 1” piece of fresh ginger, finely diced
  • 1 teaspoon salt
  1. Blend the dates, water and probiotic powder until smooth.
  2. Place all the ingredients in a bowl along with the date probiotic mixture and massage for a minute or so.
  3. Transfer this mixture to a sterilised jar, making sure to leave at least 1” of air space at the top of the jar.
  4. Leave this in a warm place for 3 to 4 days, then transferring to the fridge.  Chutney will keep for at least 4 weeks.
  5. Serve with crackers and almond or cashew cheese.

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27 Comments

  1. Astrid Bogatka
    Reply
    Posted

    Hello Russell,
    thanks a lot for this nice recipe!
    Your link above forces me to open a g-mail-account before I can download your recipe 🙁 It cannot be correct, isn’t it?

    • Russell
      Reply
      Posted

      No, it’s just taking you to Gamil to check your email for the link. Just head over to your email account to confirm instead.

  2. Laurie Hale
    Reply
    Posted

    What a lovely recipe Russell! I love fuyu persimmon. I spent many years with an American persimmon tree next door in California that provided wonderful fruit in the fall.

    I am still working on the museli recipe you posted a while back.
    Here’s the strange reason for the Sharon fruit name, as you stated:
    ” Sharon fruit is the trade name of a variety of persimmon grown in Israel. It is shaped like a tomato with thin, orange skin, a green stalk and orange flesh. It is a ‘non-astringent’ variety of persimmon but still has a tannic taste.”
    http://www.bbc.co.uk/food/sharon_fruit

    “Sharon fruit” (named after the Sharon plain in Israel) is the marketing name for the Israeli-bred cultivar ‘Triumph’. As with all pollination-variant-astringent persimmons, the fruit are ripened off the tree by exposing them to carbon dioxide. The “sharon fruit” has no core, is seedless and particularly sweet, and can be eaten whole.”
    The encyclopedia of fruit & nuts, By Jules Janick, Robert E. Paull, CABI, 2008, Page 327

    Just thought you might like to know. It got my curiosity when you mentioned it because I had never heard of “Sharon fruit” before!

  3. Kathy
    Reply
    Posted

    I’ve never eaten a persimmon, but reading your recipe you have piqued my curiosity. This sounds so yummy. Love your photography and nut cheeses as well. Thank you for sharing your recipe this was a very special treat today. Much gratitude.

  4. Stacey Rae
    Reply
    Posted

    This looks so yummy, I will definitely try it.
    Could you please share what it is served with in the photo? Is this a nut cheese? Looks delicious too. Where might I find this recipe also? 😉
    Thank you,
    Kindly,
    Stacey Rae

  5. Wendy McConnell
    Reply
    Posted

    Hi Russell. This looks like a fantastic recipe and its perfect timing! My mom has given me a bunch of persimmons and I just love them. What kind of persimmons do you use for your Chutney? Is it fuyu or hachiya?

  6. Sharon Wegner
    Reply
    Posted

    Hi Russell,
    Can you please tell me how much chutney this recipe makes, as well as what type of persimmons are you using? There are 2 kinds that I’m familiar with – Fuju persimmons that are firm and are eaten like an apple, and Hachiya persimmons that are shaped like an acorn and MUST be eaten VERY ripe (the point of being slimy)
    Oh, and I’m also curious as to why you call them Sharon fruit?

    Thanks for the recipe. I’m going to make some as gifts for Christmas!

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