Apricot Chutney

At this time of year apricots are falling off the trees all over Kamloops. This bounty can be frozen, or my favorite, dried. When I came back from Gardengate I had so much fruit and one of my dehydrators was broken. Can you believe it? The dehydrator has a computer chip which I cannot repair. I have never fermented apricots before but decided to try. This recipe is based on a Fruit Chutney recipe from Nourishing Traditions by Sally Fallon. The chutney is good on steak, pork chops or even tongue.

9c fresh organic apricots
1c organic raisins or dried cherries
2c filtered water
4 organic lemons, grated rind and fresh juice
1/4c whey
2T sea salt
1T organic whole cumin, freshly ground
1T organic green whole peppercorns, freshly ground
1T organic fennel seeds
1T organic coriander seeds
1tsp organic thyme, dried
1tsp organic red pepper flakes

Mix water, lemon juice, lemon rind, whey, sea salt and spices together. The whole spices will soften during fermentation. Add the apricots and dried fruit. Use a one gallon crock or two 2L wide-mouth mason jars. Press down gently so the liquid completely covers the fruit. With my one gallon crock I use a glass plate and granite stone to hold the fruit down below the top of the liquid. With the wide-month mason jars try to find those old glass mason jar tops and use a small granite stone. Leave at room temperature for about two days. The chutney should be bubbly at that point. Transfer the chutney to the fridge. Fruit chutneys should be eaten within two months.