December Oak Moon Recipe

Lacto-Fermented Peach Chutney

You can use this recipe to make any other fruit chutneys, simply substitute other fruits for the peaches

Ingredients-2 teaspoons fenugreek seeds, 1/4 cup boiling filtered water, 8 to 10 peaches, one lemon juiced, 1 tablespoon whole cumin seeds, 2 teaspoons black or brown mustard seeds, 1 teaspoon fennel seeds, 1 inch piece of ginger peeled, 1 teaspoon tumeric powder or 1 inch fresh turmeric peeled. 1 tablespoon sucanat or Jaggery, 1/4 cup yogurt Whey, 4 teaspoons sea salt(1 tablespoon +1 teaspoon), 1/4 teaspoon cayenne (optional)

Directions- 1. Put the fenugreek seeds in a small bowl and pour the boiling water over them. Let them soak overnight for at least six hours. 2. Peel the peaches and cut into a small diced peices, put the peach pieces into a large bowl, drain the water off the fenugreek seeds and add them to the peaches. 3. Squeeze the juice of the lemon over the peaches. 4. In a small cast iron and skillet toast the human mustard and fennel over the medium heat until they begin to fragrance, add the seeds to the peaches. 5. Grate or mince the ginger and add to the peaches. 6. If you're using powdered turmeric, add it to the peaches, if you're using fresh grated or minced add as you did with the ginger. 7. Sprinkle the sugar and the yogurt whey over the peaches. 8. Sprinkle the salt over the peaches and add the 1/4 teaspoon cayenne, stir thoroughly and taste. The mixture should be salty but delicious. 9. Transfer to a 2 quart jar. It is a good idea to gently weigh down the top of the chutney so that the liquid rises above the solids, fill a small narrow jar with water and set it inside the other jar so that it gently pushes the chutney down but allows the liquid to come up over the top. 10. Ferment at room temperature at least overnight if it is hot, 24 hours may be enough, if it is cool or just warm allow it to ferment for about 48 hours. 11. Eat right away or transfer to the fridge and eat within one month.