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RECIPE: LACTO-FERMENTED PEAR CHUTNEY

Recipe: Lacto-fermented Pear Chutney

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Rated 2.7 stars by 23 users


15 minutes

35 minutes

3



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt






INGREDIENTS:

  • 3 to 4 pears, cored and chopped (with or without the skin, as you prefer)
  • ½ cup sun-dried raisins
  • ½ cup pecans, chopped
  • 2 tsp. sea salt
  • Juice of 1 or 2 lemons
  • 1 onion, finely chopped
  • 1 Tbsp. grated ginger
  • ½ cup (or more) filtered water
  • 1 quart glass jar with lid, sanitized

INSTRUCTIONS:

  1. Mix chopped fruit and nuts together in a large metal bowl.
  2. Add salt, lemon juice, onion, and spices, and mix well with a wooden spoon. Allow the mixture to set undisturbed for 20 to 30 minutes. This is a good time to get your jar sanitized.
  3. Using a wooden spoon, pack the pear mixture tightly into the jar. Pound down lightly so that the chutney is compressed and the liquid rises.
  4. Add room-temperature filtered water as necessary to bring liquid level with the fruit mixture, having it all come to about 1 inch below the top of the jar.
  5. Cover with an airlock or standard disc-and-band lid. Burp standard lids regularly. Place in a location away from direct sunlight.
  6. Keep at room temperature 2 to 4 days before moving the chutney to cold storage or to the refrigerator.

    download our lacto-fermentation guide and recipe book