Fermented Currant, Pear & Horseradish Chutney
Traditionally a part of Indian cuisine, fermented chutneys are a spiced fruit based condiment served alongside other dishes for contrast, this fermented chutney has many inspirations: the pungent mostardas of Italy, chutney of India and a classic jam. Duck confit’s bold flavor loves having a strong flavor to complement it’s richness and this chutney has it all: pungent horseradish, earthy pears and bright currants. A fermented condiment, this relish also has digestion-enhancing probiotic kick.
We paired this lovely fermented, currant, pear & horseradish chutney with our duck confit for our Revivalist Kitchen Harvest Dinner. read all about that lovely meal here!
Fermented, Currant, Pear & Horseradish Chutney
4 pears, I did a mix of red D’anjou and Bosc
1 C Currants
1/4 Cup finely grated horseradish
1T Sea Salt
1T Organic Sugar
1T Whey
1/4 C Filtered Water
Core and thinly slice pears. Mix all ingredients and place in jar, top with additional water and use horseradish slices to weigh down ferment. Allow to ferment at room temperature, for 48 hours or longer, burping jar daily. Taste after fermentation and pulse in food processor until desired texture is reached before serving. Serve at room temperature.
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How did the recipe turn out? Got any questions? Leave a comment below!
Fermented Currant, Pear, & Horseradish Chutney
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Please tell me how the horseradish tastes in this recipe?
Hey Kelly, the horseradish really pops but all the flavors combine during fermentation. We think t’s really good, specially with rich meat like duck, lamb or game.