Since we’ve been consuming fermented foods on a regular basis, I decided to purchase some Pickl-It jars.
I simply can’t say enough good things about these jars; they are absolutely perfect for the small batches of ferments I make. They also require no whey to help the fermentation process – in fact, the instructions specifically state NOT to use any whey. Which, considering my problems with dairy, is just fine by me. And they are so simple to use.
At any rate, I’ve been waiting all year to make this again – I made a batch of it last summer when peaches were in season and we just gobbled it up. It is just that good…and so good for you.
It goes with just about anything, too – I’ve eaten it with eggs, pork, chicken, fish and even beef (it’s actually a great condiment for bunless grass-fed beef burgers, along with lacto-fermented bread and butter pickles – but more on that another day). It is sweet, tangy, and spicy – just delicious. It is my favorite summertime ferment.
A note about the sugar in the recipe and Whole30: I look at it this way – kombucha, which contains sugar, is allowed during a Whole30 as long as there is no sugar added after the fermentation process. Since the small amount of sugar (2 tablespoons for 1 quart of chutney) is added before fermenting and is supposedly used to feed the beneficial bacteria, I don’t see any problem eating it during a Whole30. And, you know, if The Powers That Be told me “nope, you just derailed your Whole30 with this chutney,” that’s okay. We’ll talk a little more about that at the end of the month.
For now, this is going in the Whole30 category, for the reasons stated above.
Note: the recipe gives directions for a simple mason jar ferment; if you have Pickl-It jars, use the instructions provided with the jars.
- 3 cups peaches, peeled, pitted and diced
- juice of 1 lemon
- 2 tablespoons coconut sugar or evaporated cane juice
- 2 teaspoons sea salt
- 1/2 chopped walnuts, roughly chopped
- 1/2 cup raisins
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- filtered water, as needed
- Mix all of the ingredients except the water in a large bowl until well blended. Transfer to a wide-mouth mason jar; press down lightly with a wide wooden spoon. Add filtered water as needed to cover the chutney - the mixture should be at least 1 inch below the rim of the jar.
- Cap the jar, not too tightly, and keep at room temperature, out of direct sunlight, for 2 to 3 days or until the chutney beings to bubble. Transfer to the refrigerator.
- The chutney should be eaten within two months.
- Nutrition (per serving): 58 calories, 2.6g total fat, 0mg cholesterol, 236.1mg sodium, 125.4mg potassium, 9g carbohydrates, 1.1g fiber, 6.8g sugar, 1.1g protein