Ginger-Pear Chutney

A short fermentation gives this fragrant chutney a tangy bite. You can use nearly any combination of fruits; mango is traditional, or try apples, plums, peaches or pineapple. Vary the spices: skip the jalapeno, and add cardamom and cinnamon for a sweeter version.

Makes 1 quart


  • 4 pears, cored and chopped
  • 1/2 cup golden raisins
  • 1 small red onion, chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2 tablespoons finely chopped fresh ginger root
  • 1 large lemon, juiced
  • 2 teaspoons sea salt
  • Filtered water


1. In a medium bowl, combine pears, raisins, onion, jalapeno pepper, ginger, lemon and salt. Stir to mix well.

2. Pack mixture tightly into a two wide-mouth glass pint jars, pressing down very firmly to compress. Add water to cover fruit mixture by about 1/2 inch.

3. Cover mouth of each jar with a coffee filter or small, thin dish towel secured with a rubber band. Let stand at room temperature away from direct sunlight for 2 to 4 days. Cover mouths of jars with lids and refrigerate for up to 2 months.