At once spicy, fruity and a touch exotic, this chutney might surprise you! Very colorful and highly adaptable, you can feel free to personalize it by subbing the peaches with pears or plums!

• Active time: 10 mins
• Total time: 10 mins
• Fermentation: 3 days

INGREDIENTS

• 2 jalapeño peppers
• 2 ripe peaches, diced
• 2 red apples, diced
• ¼ cup (65 ml) walnuts
• ½ cup (125 ml) pomegranate seeds
• 1 tbs (15 ml) salt
• juice of 2 fresh lemons
• 2 tsp (10 ml) grated ginger root
• water, for covering the mixture

DIRECTIONS

Chop the peppers, making sure to remove the seeds. In a bowl, combine the salt, ginger and peppers.

Place the peaches and apples in your Mortier Pilon fermentation jar. Add the walnuts, pomegranate seeds, spice mixture and lemon juice. Mix and add water. Make sure to leave ¾ of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.

Let the mixture ferment at room temperature, covered, for 3 days. If, after 24 hours, the liquid does not cover all of the mixture, add some water and a pinch of salt. Once the desired level of fermentation has been reached, refrigerate or serve.

PRODUCTS USED TO CREATE THIS RECIPE