Fermented Apple-Pear Chutney
I’ve fallen in love with lacto-fermented chutneys.The flavor of these fresh chutneys is so good that I could (and do) eat them straight out of the jar, plus you get all sorts of health benefits that aren’t in the vinegar versions (lacto-fermented foods have good-for-you bacteria in them–think yogurt).
The recipe below is a Northeastern locavore’s variation on one by Sally Fallon (I swap in just a little vinegar to replace non-local lemon juice, and local honey instead of Rapadura). This chutney is an especially good use up for the storage apples and pears we’re getting at this time of year.
The only downside is that lacto-fermented foods take up refrigerator space. You could process them in a boiling water bath to make them shelf-stable, but don’t because that kills off those healthy bacteria.
Serve with rice, meat, cheese, whatever suits your fancy. I’ve been putting dollops of it on top of butternut squash soup, and that’s a heavenly combination.