This chutney is so delicious that you can eat it at any time of year. Whenever I taste it though, it reminds me of mince pies and all things festive. Maybe it’s the cinnamon-ginger combo. I love it!
The wonderful thing about lacto-fermented fruit chutneys is that they only need a few days’ fermenting. Why not give it a try?
3 cups diced pears (from your local farmers market)
2 tbsp whey or water kefir
¼ cup date paste (dates that have been soaked and blended to a puree)
½ cup raisins
½- cup water
1 tbsp grated ginger
½ tsp sea salt
1 tsp cinnamon powder
First place the date paste, water and water kefir/whey in a blender and mix until smooth.
Add the rest of the ingredients and pulse a few times until the mixture is a chunky paste.
Scoop the paste into a clean 500ml jar, pressing the mixture down to raise the juices. Use a weight of your choice to help submerge the contents. Allow 2.5cm headspace at the top of the jar and cover with the lid.
Leave to ferment in a warm place for two to three days, then transfer to the fridge. Use within 2 months.
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