Fermented Peach Chutney
Sweet, salty, spicy, and sour, this chutney has a lot of flavour notes to it. As it continues to ferment it will get more sour and the flavours will meld together nicely. Store it in the fridge for longer term storage.
Ingredients
- 3 Peaches, diced
- 1/2 Red onion or sweet onion, chopped finely
- 1 Bird's Eye Chili pepper, sliced thinly
- 1 inch Ginger, peeled and minced finely
- 2 Garlic cloves, minced
- 1/4 cup Raisins
- 1 tbsp White sugar
- 1/2 tsp Non-iodized salt
- 1/4 tsp Cinnamon powder
- 1/2 tsp Turmeric powder
- 1/4 cup Unflavoured Kombucha or other starter culture
Instructions
- Place all the prepared ingredients, except the kombucha, into a large bowl and mix thoroughly. The chutney should release enough juices so that there is about 1/3 cup of juices in the bowl.
- Add in the kombucha and mix in thoroughly. If using another starter culture, such as the salt brine from a previous lacto-ferment, you may need to put less salt in as the lacto-ferment brine will add salt to the chutney as well.
- Adjust the seasonings to taste and begin spooning the chutney into a clean jar. Pack down so that no air bubbles are inside the mixture.
- Pour 2-3 tablespoons of kombucha onto the surface of the chutney, and place a sheet of parchment paper to the surface of the chutney to prevent mold growth.
- If you would like the chutney to become more sour, leave the chutney at room temperature, away from direct sunlight for 2-4 days to ferment. Otherwise, you can place the chutney in the fridge for long term storage.
Leave a Reply