Fermented Chutney

Fermented Chutney


  • 16 pears (cored and chopped)
  • 2 cups raisins
  • 2 cups pecan nuts (chopped)
  • 2 ½ tablespoons sea salt
  • 5 lemons (juice only)
  • 4 onions (finely chopped)
  • 4 tablespoons grated fresh ginger
  • 4 hot peppers (chopped)


  • Combine the chopped pears with the raisins, pecans, sea salt, lemon juice, onions, ginger and hot peppers.
  • Place the mixture little by little in your fermentation pot, pounding it vigorously to release the juices.
  • Make sure the mixture fills the pot up to no more than 2 cm below the top (because of the expansion) and that the extracted water covers the mixture. If not, create a brine consisting 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 the weights on top. Cover with the lid or a clean towel if needed to keep out fruit flies.
  • Place the fermentation pot 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 to avoid mould formation.
  • Taste occasionally during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

Did you know?

Pears are packed with natural antioxidants that keep you looking young. The high antioxidant level is known to help lower blood pressure, the vitamin C content strengthens the immune system and the fibre helps alleviate constipation.