Persimmon Chutney with Ginger and Apple Cider Vinegar: A Gut-Friendly Holiday Appetizer

I first made this Persimmon Chutney with Ginger, Cinnamon & Apple Cider Vinegar for my recent Food As Medicine: Gut Health & Anti-Inflammatory Foods Workshop — and it was an instant favorite. I’ll be bringing this to every holiday gathering this season. It’s vibrant, full of seasonal flavor, and the perfect balance of sweet, tangy, and spiced.

I chose yacon syrup instead of maple syrup because it’s rich in prebiotics that nourish the gut microbiome and has a lower glycemic index, helping keep blood sugar steady. It adds a subtle caramel flavor that complements the persimmons beautifully without overpowering their natural sweetness.

This chutney keeps well in the refrigerator for up to one week in a sealed glass jar — though in my house, it never lasts that long. Serve it over vegan cheese, almond flour crackers, or roasted vegetables for a crowd-pleasing, gut-loving dish.

This spiced persimmon chutney, made with yacon syrup for a prebiotic boost, is a vibrant and nourishing recipe I first shared at my Food As Medicine Workshop. Perfect for holiday entertaining and supports gut health naturally.

Persimmon Chutney with Ginger, Cinnamon & Apple Cider Vinegar

Makes: ~1½ cups
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients

• 3 ripe Fuyu persimmons, peeled and diced (about 2 cups)

• 1 small apple, peeled and diced

• 1 small shallot, finely chopped

• 1 Tbsp fresh ginger, finely grated

• ¼ cup apple cider vinegar

• 2 Tbsp yacon syrup (or substitute maple syrup)

• ¼ tsp ground cinnamon

• ⅛ tsp ground clove or allspice

• 1 tsp mustard seeds

• Pinch of salt

• 1–2 tsp fresh lemon juice, to taste

• 1–2 Tbsp chopped dried cranberries

• Optional: 2 Tbsp olive oil for sautéing

Directions

1. Sauté aromatics: In a small saucepan, heat a splash of olive oil over medium heat. Add the shallot and ginger; cook for 2–3 minutes until fragrant and softened.

2. Add fruit & spices: Stir in the persimmons, apple, cranberries, cinnamon, clove or allspice, and mustard seeds. Cook for an additional 2 minutes to lightly caramelize the fruit.

3. Simmer: Add apple cider vinegar, yacon syrup, and salt. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally until the chutney thickens and becomes jammy.

4. Finish & adjust: Stir in lemon juice and taste. Adjust sweetness or acidity as needed.

5. Cool: Let cool completely before serving—the chutney will thicken further as it cools.

Serving suggestion: Try this chutney paired with a dairy-free vegan cheese wheel (I served a vegan brie from THE VEGAN CHEESE SHOPPE) for a boldly flavored, nourishing appetizer — the sweet-spiced chutney contrasts beautifully with the creamy texture of the cheese wheel.