Fills 1 x 500ml jar
This condiment isn't strictly a chutney but truthfully, I'm slightly unsure how to define it. During the fermentation, the fruit soften and absorb the spicy cinnamon flavours. The flavour of the liquid also intensifies and thickens to a syrup consistency.
I enjoy the fruit served with yogurt, fresh fruit or it works really well with overnight oats, using the liquid too.
Ingredients
100g eating apple, I use royal gala
150g gooseberries
2 tbsp light brown sugar
2 tbsp kombucha, I use ginger flavour
3/4 tbsp cinnamon
1/4 tsp sea salt
50-75ml water
step1
Core the apples and roughly chop into bitesize pieces. Put into the jar with the gooseberries.
step2
Combine the sugar, kombucha, cinnamon, salt and around half the amount of water in a small bowl or blender.
step3
Once all is thoroughly mixed, pour the liquid over the fruit. Pack down the fruit, making sure all is submerged. If there isn't enough liquid, add water as necessary. Leave 3cm below the rim and seal the jar.
step4
Leave at room temperature for 2-3 days. Give it a quick stir daily. Try to not leave the lid off longer than necessary.
step5
On the third day, taste the fruit. If it is a balanced sweet and tangy flavour, transfer it to the fridge and enjoy with your choice of accompaniments.
Notes
- I don't peel the apples, it doesn't affect the taste or texture also, the skin contains fibre and additional nutrients.
- Make sure when stirring the mixture to always use a clean spoon to prevent cross contamination and introducing unwanted bacteria.
- The addition of dried fruits and nuts would work nicely, like what is used in the original recipe.
This recipe is an adaption from Asa Simonsson's Apple & Pear Chutney
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