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.
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.