Combine the chopped pears with the raisins, pecans, sea salt, lemon juice, onions, ginger, and hot peppers.
16 peaches, 2 cups raisins, 2 cups pecans, Juice of 5 lemons, 4 onions, 4 tablespoon grated fresh ginger, 4 hot peppers, 2 ½ tablespoon sea salt
Place the mixture little by little in your fermentation jar, pounding it vigorously to release the juices.
Make sure the mixture fills the jar up to no more than 1 inch below the top (because of the expansion) and that the extracted water covers the mixture. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mixture.
Press the vegetables and keep them under the brine by placing a plate or a lid on top, weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
Place the fermentation jar in a warm spot in your kitchen and allow the chutney to ferment for 2 to 4 days.
Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.
A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.