Persimmon Chutney

Persimmon Chutney
The Persimmon chutney is served as a topping for a tree nut cheese with vegan cracker. The dish is served on a blue plate.

 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 Raw Fermentation at Home online course I created with Amy Levin.  Sign up for that here.

Rate This Recipe
4.59 from 12 votes

Persimmon Chutney

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

Nutrition (For one serving)

Calories: 793kcalCarbohydrates: 207gProtein: 9gFat: 2gSaturated Fat: 1gSodium: 2428mgPotassium: 2120mgFiber: 24gSugar: 117gVitamin A: 4292IUVitamin C: 95mgCalcium: 175mgIron: 4mg


  • 5 medjool dates
  • 3/4 cup water
  • 1 tsp probiotic power
  • 6 persimmon ripe, diced small
  • 1 grapefruit segmented
  • 3 tbsp white onion finely diced
  • 1/2 cup raisins
  • 1 tbsp apple cider vinegar
  • 1 Granny Smith apple finely diced
  • 2 tsp chili flakes
  • 1/2 tsp fresh ginger or 1” piece, finely diced
  • 1 tsp salt


  • Blend the dates, water and probiotic powder until smooth.
  • Place all the ingredients in a bowl along with the date probiotic mixture and massage for a minute or so.
  • Transfer this mixture to a sterilised jar, making sure to leave at least 1” of air space at the top of the jar.
  • Leave this in a warm place for 3 to 4 days, then transferring to the fridge. Chutney will keep for at least 4 weeks.
  • Serve with crackers and almond or cashew cheese.


Persimmon is loaded with nutrients and an excellent source of antioxidants.  If you can want to know more about the health benefits of persimmon, check out the article Top 7 Health and Nutrition Benefits of Persimmon.
Rate This Recipe
4.59 from 12 votes
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