I adapted this from food.com, they called for peppers and raisins and I was going for a more sweet tart vibe. I also am not a fan of raisins. So here is how I did mine.
Prepare your intgredients.
Combine all ingredients except persimmons in a large heavy saucepan.
Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.
Serve over your favorite gluten free toast or muffins. I like to serve it with my gluten free flatbread, with cheese and topped with the chutney.