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!
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.
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
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.