Name: Fermented Apple Chutney
Prep time: 15 min
Total time: 15 min
Yield: 3 cups
Cuisine: Indian
Ingredients: 2 cups of finely chopped or grated apple; 1/2 cup chopped walnuts; 1/2 cup raisins; 1/2 tsp salt (non-iodized); 1 cinnamon stick (or 1/2 tsp ground cinnamon); 4 whole cloves (1/2 tsp ground cloves); 1/2 tsp fennel seed; 1/2 tsp cayenne pepper (optional); 1/4 cup culture (see notes); 1-4 tbsp filtered water (to cover); 2 tbsp sugar

This fresh and brightly flavoured fermented apple chutney is perfect with a spicy Indian meal. The mix of apples with raisins, walnuts and apple pie spice also makes it a sweet and probiotics topping for yogurt.

How to use Fermented Apple Chutney

Though chutneys are traditional in South Asian cuisine, this fresh fermented chutney, with its apple pie spices, has many different uses.

It is the perfect condiment for pakoras, dosa, khaman dhokla and other Indian dishes.
Fermented apple chutney is delicious on a cheese sandwich or as part of a charcuterie board.
Leave out the cayenne for a sweet apple pie flavoured topping for yogurt, oatmeal, pancakes or waffles.

Fermented Apple Chutney

Fermented apple chutney is a sweet and flavourful condiment that is perfect with a spicy Indian meal. Leave out the cayenne pepper for a healthy and probiotic yogurt topping.

Author: Emillie
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 3 cups 1x
Category: Condiment
Method: Fermented
Cuisine: Indian

Scale

Ingredients

2 cups of finely chopped or grated apple
1/2 cup chopped walnuts
1/2 cup raisins
1/2 tsp salt (non-iodized)
1 cinnamon stick (or 1/2 tsp ground cinnamon)
4 whole cloves (1/2 tsp ground cloves)
1/2 tsp fennel seed
1/2 tsp cayenne pepper (optional)
1/4 cup culture (see notes)
1–4 tbsp filtered water (to cover)
2 tbsp sugar

Instructions

Combine all the apple, walnuts, raisins, sugar and spices in a large bowl.
Pack the chutney ingredients into a jar for fermentation.
Pour the culture into the jar.
Add enough filtered water to keep the everything submerged. The apples will float so use a weight to keep them below the brine.
Ferment in a cool dark location for 2-3 days.
Store in the fridge after fermentation, and use within 3 weeks.

Notes

Probiotic beverages work a great starter for this ferment. Alternatively, you could use a purchased starter (affiliate link.)
The chutney will be sparkling right after fermentation, so let it rest in the fridge for 1 day prior to use.
This chutney is meant to be eaten fresh. If you want an apple chutney that can be frozen or canned for long term storage, try a cooked apple chutney.

Keywords: vegan, gluten free, chutney, relish, probiotic, healthy, fall, winter