Chutney is a spicy-savory-sweet condiment usually made from fruit. The intense, concentrated flavor goes great with meat, fish, or veggie dishes, or even mixed into yogurt.
Chutneys and any fruit-based ferments are FAST (not more than 4 days). Due to their high sugar content, fruit-based ferments tend to go toward alcohol fermentation. We are trying to achieve lactic acid fermentation with this recipe rather than alcohol, so we want to create an environment that favors lactic acid bacteria and doesn’t give yeasts (the organisms who create alcohol) a chance to do their thing.
If you want a thicker-style chutney (more like traditional cooked varieties), you can strain the fruit pulp first. If you don’t, it will still be delicious, but a lot more liquid-like and require stirring before using, as the contents settle.
- 1 lb. (450g) peaches or nectarines (about 2-3 medium-large fruits) plus ½ lb (200g) red mango (about ½ of a large fruit)
- ½ cup (about 60g) raisins (any variety)
- 2 teaspoons sea salt
- 2 Tablespoons (30 ml or 40g) honey
- 2 garlic cloves, minced
- 2 Tablespoons whey or pickle or sauerkraut brine
- 1 tablespoon lemon juice
- 2 teaspoons mixed peppercorns
- ¼ teaspoon cinnamon (preferably freshly grated)
- 1 fresh jalapeno pepper OR 1 chipotle pepper in adobo sauce
- Peel and dice peaches or nectarines and mango into ⅛-1/4 inch cubes. For a smoother texture, blend them using a blender or pulse them a few times in a food processor or blender.
- For a thicker chutney texture, strain the mixture first through a mesh strainer over a bowl for a few hours to let the juice drain out. Reserve strained juice for another use (like flavoring kombucha!)
- Mix honey, whey or brine and lemon juice together in a wide-mouth quart-sized mason jar.
- Chop raisins (or leave whole) and add to bowl.
- Add diced fruit to jar.
- Mince garlic and add to jar.
- If using chipotle pepper, dice and add to bowl with a teaspoon of the adobo sauce.
- If using jalapeno, cut lengthwise in half. Remove seeds and membranes with a knife. Mince pepper and add to jar . Use remaining half pepper for another purpose.
- Crush or crack peppercorns and grate/sprinkle cinnamon into bowl.
- Stir together well.
- Secure ring and lid on jar.
- Leave in a warm spot in your kitchen. "Burp" the jar every day or so to release the CO2 buildup pressure.
- After a few days, you should see bubbles form, letting you know that fermentation is underway. Stir contents together.
- Taste! When you’re happy with how tangy it tastes, tighten lid and store in refrigerator.
- Contents may separate from liquid. Stir before using.
- Keeps up to a month in refrigerator