Recipe details

Denise says:

  • Chevington Artisan Brie and chutney and seeded crackers were just made for each other. This pasteurized soft cheese is best served at room temperature - each bite fills your mouth with a soft buttery, creamy cheese.
  • Its smooth texture makes it easy to spread on crackers or bread along with this recipe for dried apricot and persimmon chutney.
  • Take out of the fridge an hour before using for best flavour and texture.
  • If you have never made chutney before, try this recipe as it is incredibly easy and straightforward to make.  Keeps for about a month in the fridge.  When persimmons are not in season substitute with equal quantities of fresh plums.
  • Preparation Time:  25 minutes
  • Cooking Time: 30 minutes
  • Makes: 1 litre


  • For the Chutney
  • 1 small onion – peeled and finely chopped
  • 2cm fresh ginger root – grated
  • 1 Granny Smith apple – peeled, cored and roughly chopped
  • 1 teaspoon ground coriander
  • 1 cinnamon stick
  • 150g dried apricots - roughly chopped
  • 250ml cider vinegar or white wine vinegar
  • 300g brown sugar
  • 1 lemon – juice and zest
  • 1 orange – juice and zest
  • ~
  • 3 persimmons – peeled and roughly chopped (600g)


  1. In a large saucepan combine all the ingredients except the persimmons.
  2. Bring to the boil over medium heat, stirring occasionally.
  3. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes.
  4. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
  5. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
  6. Transfer to sterilized jars, store in the fridge and use within 1 month.