Probiotic Pear and Onion Chutney
Description
Our Probiotic-Rich Pear & Onion Chutney is as versatile as it gets! We love pairing it with seeded crackers, topping salads and soups, or serving as a side dish to add a touch of sweetness and warmth.
This chutney can be lacto-fermented using the traditional salt method or accelerated with a starter culture like unflavored kombucha or water kefir, allowing you to enjoy its tangy goodness in just a few days.
Ingredients
Instructions
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Wash the pears, remove the pits and cut into chunks.
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Dice the onions.
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Add the pears, lemon juice, onions and sultanas to a bowl and mash slightly with a wooden spoon to release their juices.
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Allow the mixture to sit undisturbed for 30 minutes. Using a wooden spoon, break down the fruit as much as you can to release more liquid.
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Mix in the salt evenly.
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Follow with the spices and kombucha or water kefir.
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Transfer the mixture to a clean jar, placing a weight on top of the fruit chutney to keep it submerged in the brine. It should contain enough liquid to completely cover the fruit — this is crucial to proper fermentation. If necessary, pour in a small amount of water.
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Add everything to a clean jar, and place a weight on top of the mixture to keep it submerged in the brine. Put a lid in, and allow it to ferment at room temperature for 3 days.
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When you’re satisfied with the fermentation levels and tartness, remove the bay leaves and cloves, and give it a few pulses in a food processor until the texture resembles that of a typical chutney. Return to the jar.
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Refrigerate for storage and keep it for up to 2 months.
Note
Feel free to experiment with the spices of your liking and adjust the texture to your preference.
You can leave it as chunky or as smooth as you’d like!
