Fermented Pear Chutney
This simple and easy recipe makes a 1/2L of fermented pear chutney, which is a great topping for dosas, pancakes, etc. It also makes a great dip for chips, apple slices, and the like.
Ingredients
- 3 Pears
- 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
Instructions
- Cut pears and dried apricots into bite sized pieces.
- Add raisins, almonds (chopped), 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.
- 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.
- Close jar tightly and let ferment for 24 hours at room temperature, then move to the fridge.