Fermented Persimmon Chutney
This chutney is the ultimate fall condiment. You can use any type of persimmon, just be sure it is very ripe first. Inspired by fruit chutneys in the books Nourishing Traditions and Full Moon Feast, this chutney is lacto-fermented, making it rich in beneficial microbes that support gut health. The combination of the antioxidant-rich fruits and spices makes it a powerhouse of nutrition and full of compounds that support the immune system, a healthy inflammation response and more.
The fermentation time is short because of the starter culture. I use whey for this, which is taken from plain yogurt strained through a tea towel for 4–6 hours, but you can use a spoonful of plain coconut-based yogurt if you are dairy-free. I love this on slow-cooked meats or paired with rich curries, but it would go great on braised vegetables or on a fall-themed charcuterie board. If you cannot find persimmons, a sweet variety of apple or pear are great substitutes (as are peaches and plums in late summer).
Ingredients
1 tablespoon black or yellow mustard seeds
1 teaspoon whole cumin seeds
1 teaspoon whole fennel seeds
1 teaspoon whole coriander seeds
6–9 ripe persimmons, peeled and diced (about 4 cups)
¼ cup dried cranberries
2 teaspoons salt (without additives)
2 teaspoons fresh ginger, peeled and finely grated
2 teaspoons turmeric powder
2 tablespoons honey, maple syrup or unrefined cane sugar
1 tablespoon lemon juice
¼ cup whey, strained from plain yogurt
¼ tsp cayenne or 1 small hot pepper, minced (optional)
Directions
In a small, dry skillet, toast the mustard, cumin, fennel and coriander seeds. Warm them until they are just fragrant and begin to pop. Remove them from the heat and set aside to cool.
In a medium mixing bowl, combine the persimmons (if they are very ripe, they will be less diced and more like a puree, which is fine), cranberries, salt, ginger, turmeric, honey, lemon juice, whey and cayenne, if using. Add in the cooled spices and stir to combine.
Pour the mixture into a quart-sized glass jar, packing the fruit tightly into the jar so there are no visible air pockets and some of the juice rises to the top.
Place a glass fermentation weight on top of the mixture and secure a lid on top, being sure not to screw it on too tightly. (This prevents the jar from breaking as the fermentation process occurs.)
Let the chutney sit at room temperature for 2–3 days until it is lightly effervescent and has a pleasant, tangy aroma and flavor.
Transfer the chutney to the refrigerator where it will keep for 4–6 weeks.
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