Name: Fermented Tomato Peach Chutney
Prep time: 20 min
Cook time: 10 min
Total time: PT0DT3H30M
Yield: About 4 cups
Cuisine: American
Ingredients: 4 ripe peaches, peeled, pitted, and diced; 4 large tomatoes, diced; 1 small red onion, finely chopped; 2 cloves of garlic, minced; 1-inch piece of ginger, grated; 1/2 cup apple cider vinegar; 1/4 cup honey; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon mustard seeds; 1 cinnamon stick; Fresh basil leaves for garnish

Instructions

In a large bowl, combine the diced peaches, tomatoes, red onion, garlic, and ginger.
In a small saucepan, heat the apple cider vinegar, honey, salt, black pepper, red pepper flakes (if using), mustard seeds, and cinnamon stick over medium heat. Stir well to dissolve the honey and salt.
Once the mixture in the saucepan comes to a simmer, pour it over the fruit and onion mixture in the bowl.
Allow the chutney mixture to cool to room temperature.
Transfer the mixture into a clean glass jar, pressing down gently to remove any air bubbles.
Cover the jar with a clean cloth or paper towel and secure it with a rubber band. This will allow air to flow in while keeping bugs out.
Place the jar in a cool, dark place to ferment for 2-3 days. Check the chutney daily, pressing down on the mixture to ensure the fruit stays submerged in the liquid.
After 2-3 days, taste the chutney. If it has reached your desired level of tanginess, remove the cinnamon stick.
Secure the jar with a lid and store it in the refrigerator for up to 2 weeks.
Serve the Fermented Tomato Peach Chutney chilled or at room temperature, garnished with fresh basil leaves.

Ingredients

Instructions

Nutrition Facts