Picture of Fresh Turmeric and Persimmon Chutney

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Step 1: Ingredients

Picture of Ingredients
Fresh Turmeric root, about a pound or 3 -4  cups unpeeled
3 Fuyu persimmons
1 pear - use any pear, though asian pears are wonderful
1 apple - I used organic golden delicious
1 Liter of Mango Juice - preferably sweetened without sugar, only with fruit juice.
1 1/2 cups dried cranberries
3 fresh squeezed lemons, seeds removed.

Step 2: Additional Spices

Picture of Additional Spices
1/4 - 1/2 cup sugar
2 tsp sea salt
2 cinnamon sticks
3 whole cloves
3 whole allspice berries
12 or more green cardamom pods - this is a personal taste thing, I like lots of cardamom
1 teaspoon chopped dried whole mace pieces.

Step 3: Chop ingredients

Picture of Chop ingredients
Peel and finely chop the turmeric roots.  This is tedious, wear gloves because turmeric will stain your hands a nice bright yellow color for days.

Peel and chop the persimmons, apple and pear.

Step 4: Add Ingredients to pan and simmer

Picture of Add Ingredients to pan and simmer
Add all ingredients to a saucepan and simmer slowly until thickened.  Avoid too much sugar, although it is a great preservative and will make the fruit gel quicker, a slow cook has a better overall flavor.

Avoid high heat to keep the chutney from burning, becoming bitter and/or sticking to the pan.

Step 5: Where to find ingredients

Picture of Where to find ingredients
The majority of these items can be found at a well stocked Indian grocery, or Asian grocery like Super H Mart.  Sometimes you can find the items Whole Foods or Central Market, but you may pay a premium.

Use over baked chicken with rice,  as a side with dal or pulses, or serve with cream cheese and crackers.

A strong fusion of Indian and American Flavors, it has a slight crunch, ginger/peppery taste from the turmeric.

Store in a lock top tupperware type container.  Keeps in the fridge for months.

mortso5 years ago
 MMMM Yummie!!! Can't wait to try this! Chutneys are in fact wonderful sauces to use on anything... there are over a 3 hundred  kinds !
 This looks amazing!

And I love that you added serving suggestions... turns out a lot of people have no idea what to do with a chutney. :P
wanamoka (author)  jessyratfink5 years ago
Thank you.  I've also made a similar recipe where I used chili powder, and lime juice instead of the cinnamon & cloves.  This gave it sweet, sour, salty & spicy taste.  Very versatile.
Jayefuu5 years ago
Ooooo I love chutneys. This looks amazing :D