Fermented Chutney

Quinces, pears and fermented lemon in a signature sweet and sour-spicy sauce

The Indian tradition of chatni revisited through spontaneous fermentation: an excellent ingredient for platters, cheeses and fatty meats

Bucolica's Fermented Chutney

Il Fermented Chutney Bucolica is a small, surprising marvel of artisanal canning: a sauce sweet and sour-spicy born from the encounter between the Indian tradition of chatni and the technique of spontaneous lactic fermentationThe recipe combines ingredients grown directly on the farm — quinces, pears, onion, Chili pepper, parsley — enriched by a refined ingredient: the fermented lemon, a classic of North African cuisine that provides a complex and deep acidic note. A sauce viva, constantly evolving in flavor, with a perfectly balanced sweet-sour-spicy profile. Versatile, refined, capable of transforming every dish into a gourmet experience.
 
 
 

The roots of Chutney lie in the ancient Indian subcontinent

Il chutney (from Hindi “chatni” चटनी — literally “to lick” or “to savor”) is a condiment preparation millennial of the indian subcontinentSweet and sour-spicy sauces made from fruit or vegetables, originally prepared to accompany every meal in the Vedic culinary tradition. In Indian homes, each family kept its own recipes passed down from mother to daughter, with infinite varieties depending on the region and season: from “aam ki chatni” of fresh mango to “imli ki chatni” of tamarind, from “pudina chatni” of mint to “tomater chatni” of tomato. Chutney arrived in Europe through the British colonization of India (17th-18th century), soon becoming a popular ingredient in European aristocratic pantries — the famous “Major Grey's Mango Chutney” dates back to 1842. The version fermented It revives the original preservative tradition, before the advent of industrial vinegar, which replaced spontaneous fermentation over the last two centuries. Bucolica fits into this history with an Italian and organic reinterpretation, using quinces and pears—fruits of European peasant tradition—for a sauce that is a dialogue between the East and the Mediterranean.
 
 
 

Choosing Fermented Chutney means choosing flavor and well-being

Bucolica Fermented Chutney is a condiment that enriches gastronomically each dish maintaining interesting nutritional profiles. quinces (Cydonia) bring pectin in high concentration (allies of intestinal transit), Vitamin C e antioxidant polyphenols. The pears contribute with soluble fibers, Potassium e folate. The onion and Chili pepper they bring quercetin e capsaicin —compounds with antioxidant and anti-inflammatory action. spontaneous fermentation enriches the product with live lactic acid bacteria (Lactobacillus) precious for the intestinal microbiota, And active enzymes which facilitate the digestion of proteins and fats — it is no coincidence that chutney is traditionally served alongside rich and complex dishes. Naturally Vegan, gluten free, without vinegar, no added preservatives: only real ingredients and the silent work of time.
 
 
 

How to Best Use: Fermented Chutney

• CHEESE AND CURED MEATS BOARD
  The most used refined Fermented Chutney is like complement to a gourmet cutting boardIts acidity contrasts beautifully with the saltiness of aged cheeses and the fattiness of cured meats. Serve it alongside Organic Mountain Parmigiano Reggiano DOP 24 months, Falisco Aged Pecorino, Brie "Fiocco della Tuscia" and a blue cheese. For the cured meats section, accompany it with Capocollo from Viterbo, Corallina Salami from Tuscia e Raw Mountain Ham from Tuscia: a signature platter worthy of a starred restaurant.
• PAIRINGS WITH FATTY MEATS, DUCK AND FOIE GRAS
  Fermented Chutney is the complement of excellence for cooking fatty meatsIts acidity cuts through the richness of the fat, the sweetness of the fruit creates harmony, and the spiciness adds depth. Splendid with roast pork, baked ribs, and biodynamic boneless boiled vealThe presence of fermented lemon in the ingredients adds a Mediterranean depth that pairs beautifully with these preparations.
• INDIAN CUISINE AND SIGNATURE VEGETARIAN DISHES
  Of course, Bucolica Fermented Chutney is perfect for to enhance Indian cuisine and spicy dishes. Accompany it with Chicken curry made with Free Range Chicken Breast and Curry, with from lentils, with Samosa and with warm naan bread. For the signature vegetarian cuisine, combine it with legume meatballs made with Organic chickpeas from Val d'Orcia, a Chickpea Hummus with raw vegetables, a organic pressed tofu marinated or falafel. Also excellent as a topping for vegetarian burgers, toasts and bowl mixed proteins.

The Producer: Bucolica

Bucolica is the artisan reality that has made the spontaneous fermentation and complete self-production its own signature identity. The fruits and vegetables used for the fermented products are grown directly in the company Made using natural methods, in keeping with the philosophy of a short supply chain and complete traceability. Each jar is the result of a spontaneous fermentation process, where time and the invisible work of lactic acid bacteria silently and invaluably work.
 
 
 

Ingredients

Quinces, pears, onion, chili pepper, oil, fermented lemon, parsley, salt.

Fruits and vegetables grown naturally on the farm. Vegan. Naturally gluten-free. Spontaneously fermented. No vinegar. No added preservatives. No colorings.
 
 
 

Storage and Warnings for Use

Store in a cool, dry place until opened. Once opened, store in the refrigerator at +4°C / +8°C and consume within 30-45 days, always keeping the contents covered with its liquid. Do not contaminate the jar with cutlery or objects that are not perfectly clean: always use washed utensils to take the chutney. Being a live fermented product, may present slight variations in flavour and a light effervescence when opened: these are natural phenomena and indicators of vitality.Not recommended for immunocompromised people without medical advice, due to the unpasteurized nature of the product.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 581 kJ / 139 kcal
• Fat: 0 g
• Carbohydrates: 25 g (of which sugars: significant natural presence of fruit sugars)
• Fiber: 3 g
• Protein: 0,2 g
• Salt: 1,8 g

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