How to Make Fermented Peach Chutney

Name: Fermented Peach Chutney Recipe
Prep time: 40 min
Total time: 40 min
Ingredients: 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 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 filtered water or as needed

Fermented Foods and Drinks

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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

Fermented Peach Chutney Recipe

Fermented peach chutney pairs beautifully 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.

Course Side Dish

Cuisine American

Prep Time 40 minutes

Total Time 40 minutes

Servings 3 cups

Author Trish Carty

Ingredients

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 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 filtered water or as needed

Instructions

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.
Dice into about 1/2 inch cubes and place in a mixing bowl with the rest of ingredients. Mix well.
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.
Place on kitchen counter for 48 hours or until it begins to activate. Taste and place in refrigerator for up to two months.

About Trish

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 fermentation workshops globally and locally in the Bay area of California.

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

You can also connect with her on Facebook, Pinterest and Google+.

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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.