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Mandarin Persimmon Chutney

Recipe developed by Nancyjo Rieks

Yield: 3 pints


  • 2  1 /2 cups ground Satsuma Mandarins

  • 1 cup ground Fuyu Persimmons

  • 1  1/2 cups white vinegar

  • 1  1 /2 cups sugar

  • 1  1/2 teaspoons mustard seeds

  • 1/2 cup minced sweet onion

  • 1 cup chopped roasted poblano chilies

  • 1 cinnamon stick

  • 1  1/2 cup raisins (optional)



Cut up mandarins and grind in a food processor until finely ground, pour into a 3-4 quart pan. Cut and quarter fuyu's removing any seeds or stems, grind in a food processor until
they look like carrots you would use in cold slaw, be careful not to grind up to much or they turn to mush. Add to the mandarin pulp along with remaining ingredients. Bring to a boil. Turn heat to low and simmer stirring occasionally until liquid is evaporated .

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