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.
Need an Easy Guide to Get Started Fermenting Foods?
I’ve created a nifty, print-friendly, easy-to-follow collection of 7 naturally probiotic recipes your kids (and you!) will love.
Where to Buy Fermentation Airlocks & Vessels
If you want to find wide mouth jars with airlocks already installed for fermentation, fermentation airlock lids you can use to top your own wide mouth mason jars, and fermentation crocks, check out the listings here.
(photo by Pewari)