Persian Persimmon Chutney

Quick & Easy

Preparation info
  • Makes a

    1 pint

    • Difficulty


    • Ready in

      55 min

Appears in
Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

  • About


  • 10 small persimmons (about pounds)
  • 2 tablespoons vegetable oil


  1. Wash the persimmons, remove the stems, and slice.
  2. Heat the oil in a wok or deep skillet over medium heat until very hot. Add the mustard, coriander, cumin, cardamom and cinnamon, and cook for 20 seconds, until aromatic (keep a cover handy to stop any seeds from flying out).
  3. Add the remaining ingredients, except the vinegar, and stir-fry for 5 minutes.