Fermented Pear Chutney Recipe (Makes 3/4L)
1/4 cup dried apricots (click here for my favorite)
1/4 cup raisins
1/4 cup chopped almonds (click here to buy already sprouted)
1/8 tsp nutmeg
1/4 tsp salt
Ginger to taste
1 Tbsp honey
1. Cut pears and dried apricots into bite sized pieces.
2. Add raisins, almonds, nutmeg, salt and honey. Add ginger to taste. I prefer to juice the ginger then use the juice instead of putting chopped or powdered ginger.
3. Mix it all together (it’s OK if some pear chunks get mushed to release juice!) and put in your jar. It should have a brine that is somewhat thick, but mostly covering the fruit. You may add a little water and/or freshly squeezed lemon juice if needed.
4. Close jar tightly and let ferment for 24 hours at room temperature, then move to the fridge.
Do you eat chutneys? If so, I’d love to know what you eat it with!
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