Persimmon and Pecan Chutney

Courtesy of Jesse Griffiths and Tamara Mayfield, Dai Due

Super easy

Persimmon and Pecan Chutney


For 2 Person(s)


  • 1 large onion, sliced
  • 1 teaspoons ground ginger
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons ground clove
  • 1 teaspoons salt
  • 1 teaspoons cayenne pepper
  • 1/4 cups brown sugar
  • 1/4 cups red wine vinegar
  • 1 1/2 cups ripe persimmons, peeled and seeded
  • 1/2 cups toasted pecans, chopped
  • 1/2 cups golden raisins

Persimmon and Pecan Chutney Directions

  1. Combine the onion, ginger, cinnamon, clove, salt, cayenne, sugar and vinegar in a small pot and cook over low heat for 30 minutes, stirring often.  Add the persimmons and cook until thick, about 15 minutes.  Add the pecans and raisins and cool.  Let sit for a few days before serving.  Serve with cheese, duck, pork or game.