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.
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.