Asian Pear Chutney

This recipe for fermented chutney was adapted from to accompany the sourdough dosa pancakes (recipe follows).
By / Photography By Gary Beverly | December 01, 2015


Mix ingredients in a large bowl. Fill clean jars with this mixture and pack down tightly with a wooden spoon. Add enough water so the liquid level is above the fruit but leave 1 inch of headspace at the top of the jar. Cover loosely with the lid and leave at room temperature for 2–4 days. Taste daily. Bubbling indicates fermentation activity. That’s good. The longer you let it sit the less sweet and the more sour it will become. Tighten lid and refrigerate to store.

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  • 3-4 Asian pears, peeled, cored and roughly chopped into ½-inch pieces (substitute apples or Bosc pears if Asian pears are unavailable)
  • ½ cup white raisins, roughly chopped in half
  • ½ cup walnuts, coarsely chopped
  • 2 teaspoons sea salt
  • 1 tablespoon fresh lemon juice
  • 3–4 green onions, sliced
  • 1 tablespoon grated fresh ginger
  • 1–2 red, hot chili peppers or ½ red bell pepper
  • Water as necessary
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