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Simple Fermented Apple Chutney

Fermented apple chutney is a simple, no-cook recipe!
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5 from 4 reviews

This simple apple chutney is fermented with cultured cider vinegar or kombucha. Don’t let the long list of spices scare you. Feel free to omit any that you don’t happen to have in your kitchen. It will still taste delicious!

Ingredients

Scale
  • 1/4 cup raw apple cider vinegar or kombucha (see notes)
  • 1/4 to 1/2 cup of water, chlorine-free
  • 4 medium apples
  • 1/2-inch fresh ginger root
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp asafoetida (optional)
  • 1 tsp cardamom powder
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne (optional)
  • 6 dates (see notes)
  • 1 tsp salt, to taste

Instructions

  1. Mix the apple cider vinegar and 1/4 cup of water in a 1-quart jar. The recipe only makes 2 cups, but you will need lots of space to stir your apples.
  2. Peel, core, and chop the apples. I recommend using a mix of soft and hard apples as they will give the chutney a nice consistency. Add the apples to the jar, and toss to coat in the liquid. Peel and finely grate the ginger. Add it to the jar as well.
  3. There are a lot of spices in this recipe. Feel free to skip any that you don’t already have in your kitchen. The chutney will still taste amazing! Heat a dry frying pan on medium. When it is warm add the seeds and toast until they start to smell fragrant, about 2 minutes. Add the powdered spices and heat for 1 more minute. Be careful not to burn the spices. Remove from the heat as soon as you start to smell them.
  4. Pit and finely chop the dates. Stir the dates and spices into the jar. Mix well so that all the apple pieces are coated in spice. Pack the fruit down into the jar. The goal is to have the apples fully below the fermentation liquid. Depending on the juiciness of the apples you may need to add a few more tablespoons of water.
  5. Place the jar in a cool dark location to ferment for 3 to 5 days. Cover with a loose lid or a piece of cloth held in place with a rubber band. If you use apple cider vinegar it won’t bubble quite as much as kombucha, however, it’s important to let the carbonation escape.
  6. Stir in the salt after fermenting. Cap with an air-tight lid and store in the refrigerator for up to 1 month or freeze for up to 3 months.

Notes

  • The asafoetida and cayenne pepper can easily be omitted without impacting the overall flavor of the chutney. There are so many spices in this chutney that you can skip one or two of them without greatly impacting the overall flavor.
  • The dates are used to sweeten the chutney. For an even sweeter chutney, skip the dates and add a 1/4 cup of raw sugar instead.
  • It’s important to use raw, unpasteurized apple cider vinegar. Not all brands will work, so be sure the read the label. The ACV can be replaced by unflavored kombucha or a different probiotic beverage.
  • Salt will slow down the fermentation in this recipe, which is why it is added after fermenting.

Nutrition

Find it online: https://www.fermentingforfoodies.com/fermented-apple-chutney/