Pear and ginger chutney

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


  1. First place the date paste, water and water kefir/whey in a blender and mix until smooth.

  2. Add the rest of the ingredients and pulse a few times until the mixture is a chunky paste.

  3. 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.

  4. 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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