Fermented Apple, Pear and Walnut Chutney

When it comes to November, colder weather, Thanksgiving is hurtling towards and the festive season will soon be upon us we start to look for recipes that are simple, seasonal and delicious.

One of the best things about this chutney is that it is a no cook recipe and for those of you who have made a cooked chutney that means that you won’t be smelling vinegar for days to come!

This fruity chutney is delicious with cheese or cold meats and in jar with a festive ribbon makes a wonderful homemade Christmas gift. Use as an accompaniment to your Thanksgiving Supper as it goes brilliantly with turkey too!

This recipe makes around 750 ml of chutney. The key to this recipe being a success is all in the chopping and getting even sized chunks.

TOTAL TIME

45 mins

SERVINGS

4

DIFFICULTY

3

INGREDIENTS

3 Large apples

1.5 Pears (ripe but firm)

55ml International Collection Oils Organic Apple Cider Vinegar

100g Golden sultanas

55g Crushed walnuts

4 tbsp Golden caster sugar

10g Kosher salt

1 tsp Ground cinnamon

1 tsp Ground cayenne pepper

1 tsp Ground coriander

200ml Filtered water 

METHOD

Peel and pit the apples and pears. You then need to dice these into even sized chunks. Its important that you consider that this chutney may be on top of a bite sized cracker with cheese. So those chunks do not want to be too big. A good test is to aim to be a similar size to the sultanas.

Place the diced fruit into a large mixing bowl and add the sultanas, walnuts, sugar and spices. Give the ingredients a really good mix ensuring that they are well combined. Leave this mixture to sit for 15mins (this is a good time to wash up the dishes and clear away those peelings). After 15 minutes stir in the International Collection Oils Organic Apple Cider Vinegar and stir again.

Spoon the chutney into your jars leaving around a 1cm from the top.

In a jug add the salt to the water to make a brine.  Use the brine to cover the chutney, not to the top of the jar but to the top of the chutney. We found that we had to push a knife into the chutney to ensure the brine filled the gaps between the chunks of fruit.

Firmly screw the lids on to the jar. We would recommend labelling and dating the jar. The process is not finished yet! For the next three days leave the chutney to ferment at room temperature for three days, opening the jar each morning to release any gases or trapped air created during the fermented process.

After three days place the chutney in the fridge to stop the fermenting process. Serve with cold meats and pies or cheese and crackers. This chutney keeps for at least a month.