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


  • 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


  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.