Spicy Mango Persimmon Chutney

This Spicy Mango Persimmon Chutney recipe is an authentic Indian style condiment made to go alongside a wonderful curry, but it’s equally at home as an appetizer with cheese and crackers, or with the turkey and ham on your holiday table.

Mango Persimmon Chutney

Mango Persimmon Chutney is an exotic condiment you’ll use everyday!

If you’ve only had chutney alongside your curry in an Indian restaurant, you’ll be surprised at how many ways there are to use this sweet and spicy relish. Chutney’s can be made from all kinds of fruit, herbs, and spices, and I think of them as the Indian version of salsa. They enhance and brighten just about anything you can think of, from scrambled eggs to a fancy Indian biryani.

Persimmons are enchanting. They look like they belong in a Japanese fairy tale.

Persimmons are a winter fruit that’s just coming into season this month. My Fuyu persimmons are firm, even when ripe, and don’t have the bitterness associated with other types of persimmons. This is the variety you’ll most likely see in stores. They taste a little bit like an apricot, with a hint of cinnamon.

You can eat Fuyu persimmons like an apple

And their firm texture lends itself to things like salsas and chutneys. I’m going to stew them up with some mango which will become super soft and contrast in texture with the persimmons.

I use a simple chop and drop method to cook this chutney

It’s the same process as the simple jams I made throughout the summer…just chop and cook the fruit with some sugar and whatever spices you want. For a chutney you will need vinegar and lots of spices, both sweet and hot.

There are beautiful shades of yellows and oranges in this lot: the mangoes, the persimmons, and a fiery habanero pepper,  Even after 30 minutes of cooking, some of the fruit still holds its shape, so the chutney has a nice mixed texture.

This recipe will serve you well throughout the season, you can use it alongside meats, on cheeseboards, or spread it on sandwiches. Chutney is absolute heaven spooned on some soft blue cheese, or aged cheddar.

Homemade chutney makes a fabulous gift from your kitchen

3.37 from 22 votes

Spicy Mango Persimmon Chutney

This Spicy Mango Persimmon Chutney is an authentic Indian style condiment made to go alongside a wonderful curry, but it's equally at home as an appetizer with cheese and crackers, or with the turkey and ham on your holiday table.
Course condiment
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2 cups
Author Sue Moran


  • 1 Tbsp yellow mustard seeds
  • 1 Tbsp coriander seeds
  • 4 cardamom pods, cracked
  • 2 persimmons, peeled and chopped (approx 2 cups)
  • 1 large mango, peeled and chopped (approx 2 cups)
  • 1/4 cup cider vinegar
  • 1/4 cup brown sugar
  • juice of 1 lemon
  • 1/4 tsp salt
  • 2/3 cup water plus more if necessary
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 inch knob of ginger, peeled and thinly sliced (or grated if you want a finer texture)
  • 1 clove garlic, minced
  • 1 habanero pepper, minced (or use any other hot pepper)


  • In a heavy bottomed pan, toast the mustard seeds, coriander seeds, and cardamom pods for just a minute or so, until fragrant.
  • Add all the rest of the ingredients and bring to a boil. Simmer for about 30 minutes until the mixture is thick. Stir it regularly. Add more water if the chutney gets too dry and sticks to the bottom of the pan. I simmered mine covered for part of the time, and depending on the juiciness of your fruit, you can adjust. You want it to cook for 30 minutes, and be thick at the end.
  • Fish out the whole cloves, cardamom pods, and cinnamon stick.
  • Ladle the chutney into two jars, let cool, then refrigerate. It will keep for at least a few weeks, probably longer.

Cook's notes

For chutney there is no need to get ripe fruit; classic Indian mango chutney is made with unripe mangoes. For this you can go with ripe or unripe. My mango was on the ripe side, which gives a little more sweetness to the finished product.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    Annette Roussel
    February 4, 2021 at 10:14 am

    5 stars
    I just made this Spicy Mango Chutney yesterday and it turned out great. I tripled the recipe because I had 6 permissions. I used bigger jars and gave one to my son to take home. It went well with (your) Chicken Tikka Masala with Basmati, Pita Bread, and 40 clove Hummus recipe(s). Your chutney has a brighter yellow appearance than mine as mine turned out a little less vibrant. That is probably because I cooked it longer than 30 minutes. It’s still very tasty though. I’m Going to make it again because I really like it. Hopefully I will work out the little kink matter with the color. I’d like to cann a few jars next time too. I have canned a few of your recipes. I especially love the clementine jam and the blood orange jam. Thanks for the consistently fantastic recipes. Keep them coming!

  • Reply
    January 4, 2020 at 3:57 pm

    That’s strange, Christopher, are you using whole spices? I imagine using ground spices might cloud up the mixture. That’s all I can think of, not being able to see your batch.

  • Reply
    December 19, 2019 at 2:41 am

    5 stars
    Just made this and it is terrific! Of all the recipes out there this one had the most appealing spice mix and proportions of vinegar, lemon to fruit. Thank you for the awesome recipe!

    • Reply
      December 19, 2019 at 7:29 am

      You’re so welcome!

  • Reply
    Vonnie Galusha
    August 6, 2018 at 6:15 am

    I’m excited to try this! But I want to savor this recipe all year! Does this recipe freeze well? Have you tried heat processing it as in canning so you can shelve it?

    • Reply
      August 6, 2018 at 8:54 am

      I haven’t canned this, Vonnie, so I can’t speak to that, but you can definitely freeze it successfully.

  • Reply
    January 29, 2018 at 7:02 pm

    The recipe would be much improved if after roasting, the spices are ground with mortar & pestle before adding the remaining ingredients. The whole spices are too over-powering and distract from the overall flavor.

    • Reply
      January 29, 2018 at 7:05 pm

      Thanks EB, I’ll try that next time I make this.

  • Reply
    Janet Brogan
    November 4, 2014 at 5:29 pm

    Hi, can you make a large batch and can these as well as make a small batch? I have tons of persimmons right now and they would make great gifts.

    • Reply
      November 4, 2014 at 6:10 pm

      I’m sure you can do larger batches, Janet, and as long as you can it properly, it would make a great gift!

      • Reply
        November 18, 2014 at 10:41 pm

        5 stars
        We just did a 6x batch after an influx of persimmons. We had everything apart from the mangoes. It’s looking good so far. We played the added water by ear, starting with 2 cups instead of 4. Big batches evaporate less – learned that lesson the hard way!

        • Reply
          November 19, 2014 at 7:39 am

          Let me know how you like it, we have so many persimmons at the farmers market right now, maybe I’ll give it a try without the mango.

  • Reply
    October 4, 2012 at 7:44 pm

    Ooh I adore mango chutney. I’ve no idea what persimmons are like, but I’m sure I would be very happy to eat this. The colours are vibrant and beautiful.

  • Reply
    Inside a British Mum's Kitchen
    October 4, 2012 at 5:17 pm

    I’ve never cooked with persimmons – they are so beautiful – I bet the chutney’s fantastic 🙂
    Mary x

  • Reply
    Averie @ Averie Cooks
    October 4, 2012 at 3:55 pm

    Sue this is just gorgeous! I love love chutney! And mango chutney in particular! I tried to recreate the TJs mango chutney about a year ago, but then added cranberries to it while it was simmering so it’s not an identical match but it sure was tasty. I love the persimmon in yours. And such beautiful persimmon at that! Cloves, ginger, brown sugar, vinegar..yes! Start selling, I’m buying!

    • Reply
      Sue/the view from great island
      October 4, 2012 at 8:09 pm

      It smelled like spiced peaches while it was cooking and it put me in a Thanksgiving state of mind. I think I’m going to make a cranberry chutney next.

  • Reply
    Tricia @ saving room for dessert
    October 4, 2012 at 3:52 pm

    ooohhh sounds wonderful! Love the photos of the persimmons. They are so interesting! I just printed a recipe for peach chutney – going to have to make some soon!

  • Reply
    October 4, 2012 at 3:50 pm

    This sounds amazing. I have enjoyed mangoes more than ever this year. I’ve never tried a persimmon, but you have totally peeked my interest now.

    • Reply
      Sue/the view from great island
      October 4, 2012 at 7:33 pm

      These Japanese persimmons are warm weather fruits, and they probably grow well in Arizona. They’re so pretty, I’d love to have a tree in my yard.

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