Sweet and Savory: Fermented Nectarine Chinese 5 Spice Chutney Recipe

Spice up your meals with a little fruit fermentation experimentation! Fermented fruit chutney is super fun, easy, and ferments in as little as two days. You can use nearly any fruit that’s in season, and mix up the spices to create your own recipe. Their sweet and tangy brightness will bring some delicious sparkle to any meal.

Makes an 8oz jar of chutney

Method:
Prep all your ingredients.
Mix all ingredients together thoroughly, in your jar.
Pack ingredients down gently, until juice rises up to cover them. Leave at least a 1/2 inch head space (space from the top of the chutney to the rim of the jar) to give your chutney room to expand as it ferments.
Place lid on and screw down just finger tight. This will allow gases to escape.
Allow your chutney to ferment 2-4 days around 65-70ºF. You will know it is done when it is bubbly and delicious!

Tips for success:
Always choose the freshest organic produce you can get your hands on.
Keep your chutney away from oxygen as much as possible.
Enjoy and experiment often!

Over to You...

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.

Always make sure you are following all safety guidelines outlined by the USDA when canning, preserving or fermenting anything. 

This article is part of the July 2015 Issue of our Monthly Journal. Be the first to receive all our new recipes, articles and stories from the shop by signing up to receive the journal by email.