Lacto-Fermented Peach Chutney

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With a jar of luscious lacto-fermented peach chutney in hand, you have the key ingredient to elevate your dining experience.

Course condiment

Cuisine Indian

Keyword chutney, Lacto-Fermented, peach

Prep Time 40

Ferment Time 4

Servings people

Calories 27kcal

Cost $10

Combine the chopped pears with the raisins, pecans, sea salt, lemon juice, onions, ginger and hot peppers together.
16 peaches, cored and coarsely chopped, 2 cups raisins, 2 cups pecans, 3 ½ tablespoon sea salt, Juice of 5 lemons, 4 onions, 4 tablespoon grated fresh ginger, 4 hot peppers
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 1 inch bellow 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.