FREE SHIPPING ON ORDERS $50+ | CONTIGUOUS U.S.

Search

SEARCH

RECIPE: LACTO-FERMENTED CHERRY CHUTNEY

Recipe: Lacto-fermented Cherry Chutney


Rated 5.0 stars by 1 users

Sweet n’ spicy, this chutney is a treat for all seasons.


30 minutes

180 minutes

2



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt






 INGREDIENTS:

  • 4 cups very ripe black cherries, pitted and chopped coarse
  • ½ tsp. whole cloves
  • Grated rind of 1 small orange
  • ½ cup sucanut or rapadura
  • ¼ cup whey
  • 2 tsp. sea salt
  • ½ cup filtered water, room temperature

INSTRUCTIONS:

  1. In a medium bowl, mix cherries and cloves with grated orange rind. Stir and mash them together a little bit, then cover the bowl with a towel.
  2. Let the mixture sit on the counter, undisturbed, for about 15 minutes, to let the juices draw and combine.
  3. Scoop the cherry mixture into a clean quart jar. In the empty bowl from the cherry mixture, mix remaining ingredients together using a whisk to combine. Pour into the jar with the cherry mixture leaving 1 inch headspace in the jar. Mix and add more water if necessary.
  4. If necessary, weigh the mixture down under the brine to keep it submerged.
  5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved, about 2 days. If using a tight lid, burp daily to release excess pressure.
  7. Once desired flavor is achieved, or after about 2 days, transfer the jar to the refrigerator or cold storage, where it will keep up to 2 months.

    download our lacto-fermentation guide and recipe book