Honey Fermented Charoset Chutney

I got this idea from Insane in the Brine, a website dedicated to fermented foods. Honey has a moisture content of around 17 percent, which is low enough to prevent spontaneous fermentation. However if moisture increases to above 19 percent, natural fermentation by yeast can occur. The tendency for raw honey to naturally and spontaneously ferment is evident in mead, or honey wine.

This charoset can be likened to an ultra condensed fruit-flavoured mead. Fresh fruit and fresh ginger provide the moisture instead of water. In keeping with the Charoset theme, I have used apples for the fresh fruit, but you can use whatever fruit you like as long as its firm and not overripe or mushy. In the same vein for the dried fruit, dried figs, dates, and apricots are common appearance in Charoset; but I have used dried goji berries as that was what I had and it also provides a burst of colour. Finally, a strong punch of ginger (I doubled the original amount) cuts through the sweetness and provides character to the Charoset, along with cinnamon, cardamom and cloves.

Honey Fermented Charoset Chutney also makes a healthful holiday gift or stocking stuffer. Start making now so that it has time to ferment before being ripe for the wrapping!

For more Honey Ferments, check out my:

Honey Kvass (salt-free)

Print

Honey Fermented Charoset Chutney

Honey fermented charoset inspired by flavours of traditional Ashkenzi charoset. Dried fruit, fresh apple, and warm spices fermented in honey to a chutney consistency.

Course Condiments

Cuisine fermented foods

Servings 454 g

Author Sabrina @ Straits Road Kitchen

Ingredients

• 95 g (1 small) green apple, peeled and diced
• 28 g (1 oz) dried figs or dried mulberries, small dice
• 28 g (1 oz) dried apricot or dried goji berries, small dice
• 28 g (1 oz) Medjool dates, small dice
• 12 ml (3/4 tbsp) ginger juice, freshly squeezed
• 12 ml (3/4 tbsp) grape juice or pomegranate juice, freshly squeezed
• 170 g (6 oz) raw honey
• 1/5 tsp Ceylon cinnamon powder
• 1/10 tsp cardamom powder
• 1/20 tsp cloves powder

Instructions

1. In a large bowl, combine all the ingredients and mix well.

2. Pack the mixture tightly into a sterilised glass jar. Ensure that the diced fruit is fully submerged in honey. Top off the top layer with more honey if necessary.

3. Seal the jar and leave to ferment in a cool, dark place for at least 5 days.

4. Use Honey Fermented Charoset Chutney as you would use any jam - on porridge, fruit, bliss balls, as a natural sweetener, or a filling in Christmas mince pies.