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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.
Course: Ferment
Keyword: Chutney
Author: nourishingtime.com



  • 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.