Our beautiful new home has a gorgeous Fuyu persimmon tree in the front yard. This past fall I went ga-ga over persimmons and tried to find different ways to enjoy them. This is my own recipe for persimmon chutney which I adapted from a basic or generic fruit-based chutney recipe in The Cook's Bible.
I peeled the persimmons, sliced and diced them fine. Then I did the same with the red onion. The red onion adds a wonderful punch of color as well as flavor.
Then I added a little extra virgin olive oil, kosher salt, fresh ground pepper, lemon juice, (fresh is best if it is on hand), red wine vinegar and a generous dash of cayenne pepper. (We like spicy foods in our house!) Toss gently and let marinate a day or so in the fridge for best results.
The chutney was delicious served over fish, chicken, or any other savory dish. The sweet persimmons play off the onions and savory, tart and peppery seasonings, and was a delightful surprise for otherwise mild foods. Persimmons are not generally canned fruits but I intend to try it just to see what happens, if there are any left by the time I get around to it! The Fuyu persimmons are spectacular eaten out of hand, and I also love them chopped up and drizzled with plain yogurt and a sprinkle of chopped walnuts, or with a dollop of sour cream lightly sweetened with brown sugar.
(Note: this post from January 2005 migrated from an old blog.)