Lacto-Fermented Pear Chutney


Pears are an underrated fruit, if you ask me. Far beyond the sweet bartletts of the grocery store exists a whole world of pear varieties, much like the apple, that can be turned into pies, sauces, dried fruit,  fruit salads, or this flavorful chutney.

I found this recipe on the CFH site, where you can find literally hundreds of recipes for all types of fermented foods. Just click on what you’re looking for – yogurt, kombucha, cultured vegetables and tons more.

This recipe is perfect for fall, and a great way to preserve a crop of pears. Sweet, tangy, and spiced with ginger, lemon, and onion; I think you’ll find salads, meats, and grains all sing when topped with this.

Lacto-Fermented Pear Chutney


  • 3 to 4 pears, cored and chopped (with or without the skin, as you prefer)
  • 1/2 cup sun-dried raisins
  • 1/2 pecans, chopped
  • 2 teaspoons sea salt
  • Juice of 1 or 2 lemons
  • 1 onion, finely chopped
  • 1 tablespoon grated ginger
  • 1/2 cup (or more) filtered water
  • 1 quart glass jar with lid, sanitized


  1. Mix chopped fruit and nuts together in a large metal bowl.
  2. Add salt, lemon juice, onion and spices, and mix well with a wooden spoon. Allow the mixture to set undisturbed for 20 to 30 minutes. This is a good time to get your jar sanitized.
  3. Using a wooden spoon, pack the pear mixture tightly into the jar. Pound down lightly so that the chutney is compressed and the liquid rises.
  4. Add room-temperature filtered water as necessary to bring liquid level with the fruit mixture, having it all come to about 1 inch below the top of the jar.
  5. Cover with an airlock or standard disc-and-band lid. Burp standard lids regularly. Place in a location away from direct sunlight.
  6. Keep at room temperature 2 to 4 days before moving the chutney to cold storage or to the refrigerator.


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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  1. Mz Kat says

    My neighbor gave me a bunch of pears from his bumper crop this year. I am a city dweller from way back who is learning about real food and what to do with it from spirited, hard working, and dedicated people like you! I love my neighbor and wanted to do something special with these pears. Your post came along just in time. I have this bookmarked and, Seriously, I am hoping for my husband to read this and do the work. His first batch of fermented vegetables looked beautiful and tasted even better. Thank you for your posts!

  2. Mz Kat says

    One month later…
    My husband did make the chutney recipe. The weather has been quite cool so I left the jars at room temperature for five days. The results were bubbly and fragrant but there was mold on the top. Is this harmless?

    • says

      Mz Kat – You could remove the mold and see what lies beneath. If it’s a very thin surface mold, you could scrape it off, smell the content, and if they smell good give them a taste. I find that more sugary substances grow mold easier, so they do better with a quick 2-3 day ferment, even in cooler temperatures.

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