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RECIPE: LACTO-FERMENTED PINEAPPLE CHUTNEY

Recipe: Lacto-Fermented Pineapple Chutney


Rated 5.0 stars by 1 users

This chutney is rather sweet, but the addition of fresh cilantro rounds it out very nicely. Use on pork, chicken, ham, or as a topping for yogurt or cottage cheese.


15 minutes

180 minutes

4



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:

  • 1 small pineapple, coarsely chopped
  • 1 bunch fresh cilantro, minced fine
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. lime juice (or juice from half a medium lime)
  • 1/2 cup sweet whey
  • 2 tsp. sea salt
  • 1/2 cup filtered water

INSTRUCTIONS:

  1. Mix pineapple, cilantro and ginger together in a medium-sized bowl. Let the mixture sit out at room temperature to allow the flavors to blend. Pound the mixture down a little with a wooden spoon to get the juices flowing.
  2. In a separate container, mix together lime juice, whey, salt and water.
  3. Pack pineapple into a sanitized quart jar; pound it down a little with the wooden spoon. Pour the lime juice mixture over the pineapple mixture in the jar. The liquid should cover the chutney by 1 inch. If it does not, add more filtered water to bring the level up.
  4. Cover the jar with a cloth or an airlock lid, and place the jar on the counter at room temperature, away from drafts and direct sunlight, for 2-3 days. Once the chutney is ready, place a tight lid on the jar and move it to cold storage, where it will keep well for up to 2 months.