This spiced apple chutney is sweet, aromatic, and gently tangy. Apples ferment slowly with honey, salt brine, and warming spices to create a ferment that is layered in flavour and naturally preserved. It works well alongside parathas, rice meals, or as a small condiment on the side.
Ingredients (for a 1L Fermentation Jar)
- 700 g apples
- 2 chillies
- 1 tbsp roasted cumin powder
- ½ inch cinnamon
- 4 green cardamom
- 2 cloves
- 1 tbsp ginger
- 1 tbsp garlic
- ½ cup honey
Brine
- 20 g salt
- 300 ml of water
Equipment
- 1L glass fermentation jar
- Glass weights
-
Grommet lid and airlock
Everything you need to ferment safely at home: glass fermentation jar, grommet lid, airlock, glass weights, and a recipe book.
View the KitInstructions
Prepare the Apples
Wash the apples and chop them into small square pieces.
Sterilise the Jar
Clean your 1L fermentation jar with hot water and let it dry completely before use.
Layer the Jar
Add the spices, ginger, garlic, and chillies directly into the jar first. Add the chopped apples on top of the spice layer. Pour the honey over the apples.
Add Glass Weights
Place the glass weights on top to hold everything in place.
Prepare the Brine
In a separate bowl, dissolve 20 g salt in 300 ml water until fully mixed.
Add Brine
Pour the brine into the jar slowly so the apples remain settled and submerged.
Seal
Close the jar with the grommet lid and attach the airlock.
Ferment
Keep the jar in a warm place around 24 to 30°C for 5 to 7 days.
Check and Store
Look for gentle bubbling and a mild fermented aroma. Once the ferment tastes balanced, slightly sour, and aromatic, remove the weights and refrigerate with a regular lid.
Tips and Notes
- Brine ratio: If you need to create extra brine, follow the ratio of 2g salt to 100ml of water for a balanced ferment.
- Adding spices at the base allows the flavour to infuse slowly upward and stay submerged in brine.
- Honey rounds off acidity and supports flavour development.
- Always ensure apples remain under the brine.
- Keeps refrigerated for up to 2 months.
Final Thoughts
This spiced apple ferment develops slowly and becomes more cohesive with time. The sweetness, spice, and fermentation come together to create a condiment that feels comforting and deeply flavorful without needing cooking or oil.
