This is a spicy, surprising twist on a cultured condiment. Raisins add their usual sweetness, and unexpected assorted spices kick it up a notch.
20 minutes
180 minutes
2
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fermented Vegetable Kit
Fermented Vegetable Kit
$28.69
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.
INGREDIENTS:
- 1/2 cup finely minced cilantro leaves
- 2 cloves garlic, peeled and crushed
- 1-1/2 cups raisins, soaked in filtered water for 1 hour
- 10 black peppercorns
- 1/4 tsp. red pepper flakes
- 1 Tbsp. coriander seeds
- 1/2 Tbsp. cumin seeds
- 1/2 Tbsp. freshly grated ginger
- 1 tsp. sea salt
- 2 Tbsp. whey or water kefir
- 1/2 cup filtered water
INSTRUCTIONS:
- Pulse the cilantro and the garlic together in a food processor.
- Drain raisins and pour them into a food processer, along with the peppercorns, red pepper flakes, seeds, and ginger. Pulse a few times until the mixture is a chunky paste.
- Scoop mixture into a clean, sanitized pint jar, pressing the chutney down to raise the juices.
- Mix salt into whey or water kefir, to make a brine, then pour it into the jar up to 1 inch below the rim. Add unchlorinated water to fill the jar to this level if needed. Use a butter knife to get the brine down into the bottom of the jar.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) for 2-3 days. If using a tight lid, burp daily to release excess pressure.
- Once the chutney is finished, put a tight lid on the jar and move to cold storage. The chutney will continue to ferment in the fridge for 2 to 3 weeks.
