Petulant Persimmon Pucker

I tried to make persimmon chutney from Hachiya persimmons. The kindest thing I can say is that maybe Fuyu (the squatter ones) wouldn't turn so mealy. My results had that unpleasant quality of seeming to separate and perform odd chemical reactions on my tongue. Reeves said it was the most astringent thing he'd ever eaten. I liked the tartness of it, but the texture was forbidding. Another departure I took from the recipe may have been negative: in lieu of 1/2 c. sugar, I used about the same amount of date/almond/sherry/orange zest paste leftover from T'giving. That paste is very sweet, so I thought it would work, but maybe the almond grit exacerbated the mealiness. Anyway, the ingredients were interesting. Here's the recipe, which was contributed to some webpage from a retirement home:

• Slice 2 lemons and leave them in 2/3 c apple cider vinegar overnight. I was dubious about including the rind of the lemon, but Joy of Cooking does that with its chutneys.
• Peel (by blanching for 5 min) 4 persimmons and dice them.
• Boil the foregoing for 40 min, or until it thickens, along with 1/2 t. hot pepper powder, 2 cloves garlic, minced, 1 T. ginger, minced, 1/2 c. oil (I stuck with Canola) and 1/2 t. salt.
• 1/2 c. of currants are optional. I substituted the date mixture for 1/2 c. sugar.

Am I the only person who might think the foregoing worthwhile? I'm tempted to try it with the Fuyu and with maybe a little sugar and the currants.