Sous Vide Fuyu Persimmon Chutney


Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...

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Recipe Temp 183 F / 83.9 C
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Persimmons are a fall favorite here in Northern California. I’ve received pounds of them from my CSA — more than I can possibly eat fresh. To preserve their unique sweetness, I like to turn them into a rustic chutney spiced with curry, ginger, and mustard seeds. It makes a perfect addition to any holiday table. Chutneys are easy to throw together in the Anova Precision Cooker, and there’s no stirring needed. Note: This recipe has not been tested for canning safety, and will need to be stored in the refrigerator.
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Ingredients for 10

  • 2 pounds fuyu persimmons, peeled and diced

  • 1 small onion, diced

  • 1/2 cup light brown sugar

  • 1/4 cup raisins

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons freshly squeezed lemon juice

  • 1 1/2 teaspoons yellow mustard seeds

  • 1 1/2 teaspoons coriander seeds

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon curry powder

  • 1/4 teaspoon dried ginger

  • 1/8 teaspoon cayenne


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).

  • Step 2

    Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique ora vacuum sealer on the moist setting.

  • Step 3

    Place the bag in the water bath and set the timer for 5 hours. If using a zipper lock bag, you may need to weigh down the bag to keep it submerged during the first hour of cooking.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Transfer the chutney to storage containers, and let cool completely before refrigerating. Serve cool or at room temperature.

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183 F / 83.9 C Recipe Temp
Recipe Time
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