Spiced apricot chutney (lacto-fermented) + a workshop
  • 6 - 8 fresh apricots
  • 1 large Tbsp sugar (I used coconut)
  • ½ tsp finely chopped fresh chilli
  • ½ tsp cumin
  • 2 tsp salt
  • 6 cloves
  • 2 Tbsp whey, kombucha or kefir
  1. Wash the apricots then cut in half to remove to stone. Cut each half into quarters.
  2. Add all ingredients to a bowl and mash slightly with a wooden spoon to release some of the liquid in the fruit. Allow to sit a few minutes more for the liquid to be drawn out a little, stirring a few times to mix the flavours and further encourage the liquid to be drawn out.
  3. Add to a clean jar and cover with a lid. Allow to ferment at room temperature 48 hours or so - it will depend on the temperature as to how long it takes. The chutney will be ready when some bubbles have started to appear up the side of the jar and it has a very slight sour taste - you can let it ferment longer which will increase the sourness, but I like mine with just a touch of sourness which compliments the chilli and sweetness of the chutney beautifully.
Recipe by to her core at https://tohercore.com/spiced-apricot-chutney-lacto-fermented-a-workshop/