My husband would eat Raisin Chutney with every meal if I could keep him in a constant enough supply of it. It’s a mildly-fermented, slightly sweet and tangy condiment with the flair of Indian cuisine. Raisin Chutney is positively amazing, and a good first food for those who fear naturally fermented, probiotic-rich, living foods.
I have always followed the recipe for Raisin Chutney found in Sally Fallon Morell’s Nourishing Traditions. It’s exquisite and really can’t be improved upon. Try it. You’ll agree.
Raisin Chutney Recipe
Makes one quart. From Nourishing Traditions.
- 3 cups raisins, soaked in warm water for an hour
- 4 cloves of garlic, chopped
- 1 bunch of cilantro (stems removed)
- 20 black peppercorns
- 1/2 tsp. red pepper flakes
- 2 tbsp. coriander
- 1 tbsp. anise
- 1 tbsp. freshly grated ginger
- 2 tsp. sea salt
- 1/4 cup liquid whey (strained from yogurt, kefir, or raw milk) OR 1 tbsp. prepared vegetable starter culture (where to buy veggie starter cultures)
- 1 cup filtered water
Place garlic and cilantro in your food processor and pulse a few times. Drain the raisins and add to the food processor, along with the peppers and remaining spices. Pulse until the mix becomes paste-like.
Transfer to a quart-sized jar and press down with a wooden spoon to remove air pockets. Mix salt and whey (or starter culture) with water and pour into jar. You may need to poke a few holes in the chutney to help the liquid percolate through the jar. If necessary, add more water to cover the chutney. Leaving at least 1 inch of air below the top of the jar, cover tightly and keep at room temperature for 2 days.
Transfer your Raisin Chutney to the refrigerator and consume within 2 months.
Want even more recipes for naturally-fermented goodies?
I highly recommend enrolling in Get Cultured! How To Ferment Anything. It’s currently on sale again for more than $50 off it’s regular price through May 22nd. The e-course is even recommended by fermentation expert Donna Gates, author of The Body Ecology Diet.
For more information about the class, click here.
(photo by Pewari)
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