Persimmon Chutney

This is a gorgeous fall chutney that pairs well with roasted turkey or ham for your holiday table. It's also wonderful mixed into yogurt with a sprinkle of maple syrup for dessert. And don't forget it's full of of happy healthy bacteria to aid in digestion. If you are unfamiliar with persimmons, you may want to check out this link to learn more. I use the 1 Liter Probiotic Jar.
Servings 1 liter


  • 4-5 Fuyu persimmons chopped (yield 20 ounces)
  • 1 small tart apple chopped (3 ounces)
  • 1 cup sweet or yellow onion chopped
  • .25 ounce fresh ginger finely chopped
  • 1 tbsp minced garlic
  • .125 tsp chopped jalapeno or red pepper flakes conversion: 1/8tsp
  • 2 tbsp organic maple syrup optional
  • 5 grams Himalayan salt or natural sea salt with no other ingredients added
  • 2 lemons juice only


  1. Add all ingredients to a food processor or a high-speed blender. Blend well. You may need to add a small amount of water to get the blades moving.
  2. Place in the Probiotic Jar, insert the Brine Bowl, seal, add airlock and water.
  3. Ferment at room temperature (if below 74°F) for 5 to 14 hours with the airlock. Ferment away from direct light. If warmer than 74°F, then ferment in fridge with airlock for 24 hours. Transfer to fridge.

Recipe Notes

If you are following a low carbohydrate or sugar diet, then omit the maple syrup. It will still taste great without it. If you like your chutneys on the sweeter side, then add it!

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