Spicy Pear and Pecan Chutney

My family love this fruit ferment recipe and I have adapted it over time. In my workshops, I always serve this together with nut cheeses and most of my students love it. I even had to supply a students’ café with this chutney until the owner had taught her chefs how to make it. My kids have it on their porridge as a spicy jam, and it works well as a dessert on its own with some cream or spooned on top of a cake.