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Fermented Apple Chutney

Crisp and refreshing apples combined with warming spices make for a flavour bomb. It goes great as a side with pork chops or sausages. As the chutney continues to ferment it will get more sour and the apples will soften. Place in the fridge for long term storage.
Prep Time30 minutes
Author: Brewbird

Equipment

  • 1 1L Glass Jar

Ingredients

  • 4 Apples (medium sized), peeled and diced medium fine
  • 1/4 Red onion or sweet onion, chopped finely
  • 2 Garlic cloves, minced finely
  • 1/4 cup Dried raisins or sultanas
  • 1 tbsp Ginger, peeled and mined finely
  • 1 tbsp Salt non-iodized
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Cinnamon powder
  • 1 tsp Turmeric powder
  • 1 tsp Sugar, white or brown
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Curry powder
  • 1 pinch Cracked black pepper
  • 1 Red thai chili pepper, sliced finely Optional
  • 1 pinch Asafoetida powder Optional
  • 1/4 cup Kombucha starter, whey liquid, unpasteurized vinegar with mother, Previous lacto-ferment brine Optional

If Needed (Salt Brine)

  • 1 tbsp Non-iodized salt
  • 2 cups Water (room temperature), 500mL

Instructions

  • Place all the prepared ingredients in a bowl and mix. You may omit any of the spices if you don't have them, it will still taste yummy. Taste and adjust the seasonings to your preference.
  • Place the mixture in a jar and pack it down so there are no air pockets. If using, pour additional unpasteurized kombucha, or other starter culture, onto the apple chutney to make sure the ingredients are fully covered in liquid. Ingredients sticking out of the liquid are susceptible to going moldy.
  • If you do not have a starter culture, make a salt brine by dissolving 1 tablespoon of salt into a 1/4 cup of hot water. Once the salt is dissolved, add cold water until you have 2 cups of brine in total. Pour the brine onto your apple chutney to cover.
  • 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.
  • Important* You must burp the jar of chutney, especially if the jar is full, for the first week to allow any CO2 gas buildup to escape. Otherwise the jar can potentially explode. Simply loosen the jar lid to allow any gas to escape. You may see bubbles rising from inside the jar and hear a hissing sound.