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.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Indian
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 2 Tbsp sugar
- 6 whole cloves, ground or 1/2 tsp ground cloves (see notes)
- 1/2 tsp fennel seed
- 1/2 tsp cayenne pepper (optional)
- 2 cups of finely chopped or grated apple (about 2 medium apples)
- 1/4 cup yeast-based culture (see notes)
- 1/4 cup filtered water (to cover)
- 1 cinnamon stick (or 1/2 tsp ground cinnamon)
- 1/2 tsp salt, to taste
- Combine walnuts, raisins, sugar and spices in a quart-sized jar (1 L).
- Add half of the apple to the jar, stir to mix it with the spices. Then add the rest of the apple, culture and water stir again.
- Pack everything down into the jar. The apple may not be completely submerged in liquid, however, once it will soften and release liquid as it ferments, so don’t worry.
- Add in the cinnamon stick, pushing it down into the center of the apple mixture.
- Ferment in a cool dark location for 2-3 days.
- Mix in the salt after the fermentation has finished (otherwise, it may slow down the fermentation). Cap with an air-tight lid and store in the fridge. Use within 3 weeks.
- 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.
- Freshly ground cloves pack a lot more flavor than store-bought ground cloves. So grinding your own cloves will actually require less than 1/2 tsp ground.
Keywords: vegan, gluten free, chutney, relish, probiotic, healthy, fall, winter