How to Make Fermented Peach Chutney

How to Make Fermented Peach Chutney

Please note: I may receive commissions from purchases made through links in this post.

Oh how I love thee fermented peach chutney! It’s one of my absolute favorite summertime condiments. Fermented peach chutney pairs beautifully with so many grilled meats such as pork chops, chicken and fish. You can spread it on a piece of sourdough toast, add it to almost any type of salad or even use it as a topping on burgers. Today I’m excited to welcome back Trish Carty who is going to share her fermented peach chutney recipe. Trish is a fellow Nutritional Therapist and fermentation expert who blogs over at Keep The Beet.Here’s Trish to tell you more:Thanks again Craig for having me back! Glad to be here and share this fun and simple recipe for a fermented peach chutney.As a pastry chef, my recipe for peach chutney was developed after many years of making different chutnies with my some of favorite fruits in season. Of course, right NOW is the perfect time for peach chutney!

These days I really love to utilize the art of lacto-fermentation for my preservation method. I love the subtle tang and slight fizz created by the lactic acid. It adds a whole new level of taste and complexity. Knowing that lacto-fermentation adds additional nutrients, enzyme activity and beneficial gut bacteria is an added bonus.

This recipe can be tweaked in many ways with different spices. Feel free to experiment and add or subtract things based on your personal preferences.

Enjoy from Keep the Beet!

How to Make Fermented Peach Chutney

Ingredients

Makes about 3 cups

• about 1 ½ lbs peaches
• ¼ cup whey or 1 package vegetable starter culture
• ½ cup currants
• 1 small red-hot chili pepper, diced fine
• 1-2 cloves garlic-crushed
• 2 teaspoons shallots or red onion, diced fine
• 1 teaspoon unrefined sea salt
• 2 teaspoons grated lemon rind
• 1 tablespoon lemon juice
• 2 teaspoons fresh ginger grated
• ½ teaspoon powdered ginger
• ¼ teaspoon powdered cardamom
• 1/2 teaspoon cinnamon
• ¼ cup water filtered or as needed

Directions

1. Score peaches on bottom with an x mark with a knife and blanch peaches in boiling water for less than a minute. Remove immediately to an ice bath and then remove the skin. It should peel off very easily.

2. Dice into about 1/2 inch cubes and place in a mixing bowl with the rest of ingredients. Mix well.

3. Funnel into jars and pack lightly to release the juices. Make sure everything is submerged under the liquid and leave one inch headroom between the top of the liquid and the top of the jar.

4. Place on kitchen counter for 48 hours or until it begins to activate. Taste and place in refrigerator for up to two months.

Trish Carty has been a Professional Chef for over 30 years. It has been her passion and she now incorporates nutrition and healing with foods. She leads workshops globally and locally in the Bay area of California. She has taught fermentation classes for several years and will be teaching a week-long fermentation retreat in Costa Rica this winter. You can find the details here.

Trish is also a certified Nutritional Therapy Practitioner, a certified GAPS Practitioner and a certified Healing Foods Specialist. Digestion and the adrenal connection is a passion of hers, combining diet and functional medicine assessment techniques to help each client find the correct diet protocol. She is currently studying to become Board Certified in Holistic Nutrition.

You can learn more about Trish and follow her wonderful blog, Keep the Beet at www.keepthebeet.com

Original article and pictures take fearlesseating.net site