After a fairly successful first attempt at making whey-fermented pickles, I thought that making a fermented fruit chutney might be fun. Using the Nourishing Traditions cookbook as my loose guide, I chopped up some apples and mixed them with pecans, dried herbs, raisins, water, whey, and sea salt:
I let the concoction sit in a jar for about one and a half days with some glass disks to keep the apples submerged:
The result was a crispy, tangy “chutney,” although not the texture I was imagining (my mistake for not chopping the apples into smaller pieces):
Nonetheless, it’s been a nice addition to salads with a yummy balance of sweet and sour flavors:
Since making this Chunky Apple Chutney, I’ve made a cranberry version that I love equally as much and has a much more sauce-y consistency. This recipe uses frozen cranberries as the base:
I then combined flavors of parsley, orange, lemon, chili powder, and nuts:
I used my sauerkraut vessel to ferment my cranberry sauce; it has a handy-dandy device to let gas escape:
This chutney works particularly well with poulty, as seen on a roasted pastured turkey breast that I cooked in a crockpot:
Seen again with leftovers and broccoli:
- 2 10-ounce bags frozen cranberries
- 1 bunch flat-leaf parsley
- ¼ - ½ cup coconut sugar or raw honey*
- ½ cup water
- ½ cup raisins
- 1 large orange, peeled
- 2 teaspoons sea salt
- ½ teaspoon dried chili powder (optional)
- ½ cup walnuts or pecans
- ¼ cup freshly squeezed lemon juice
- ¼ cup whey
- For quicker preparation, let the cranberries defrost in the refrigerator overnight.
- Wash and pat dry the parsley. Use a knife to roughly cut the leaves off the stems. Discard the stems and mince the parsley leaves. Set aside.
- Combine coconut sugar, water, and raisins in a medium saucepan. Heat until the sugar is dissolved. Add cranberries and stir. Reduce heat to low and cook for 5-6 minutes or until the cranberries start to soften. Remove from heat and set aside to cool.
- *If you prefer to use raw honey to sweeten the chutney instead of coconut sugar, then you should not heat the honey. Instead cook the cranberries with water and raisins only and then stir in the honey after the mixture has cooled. This will preserve the beneficial enzymes in the honey.
- Also, you can add more or less sweetener depending on your taste preference. Keep in mind that cranberries are very tart and that sugar is necessary to balance the salt flavor as well.
- Next, place the parsley, orange, sea salt, nuts, lemon juice and chili powder in a food processor. Pulse to combine. Pour in the cranberry mixture and process on high until a reasonably smooth texture is achieved, about 15-20 seconds. Pour in the whey and pulse one more time until combined.
- Pour the mixture into a sauerkraut vessel or large mason jar (or between several mason jars). Place the lids on tightly and let sit at room temperature for at least 24 hours (or up to 48 hours).
- Store in the refrigerator and use within two months. Do not consume if the mixture smells “off” or you see any mold growing.
The cranberry sauce doesn’t even really have to be fermented to be tasty, but doing so will add beneficial bacteria to your diet, plus preserve the sauce for a much longer time period.
I realize this recipe would have been a lot more appropriate two months ago for Thanksgiving, but let’s just say I’m planning ahead. 🙂