This lacto-fermented apple chutney is crunchy, lightly tangy and delicious enough to use as a side dish rather than a condiment. Plus you get all the awesome probiotic health benefits of lacto-fermented foods!
Prep Time: 10 minutes
Inactive time: 48 hours
Total Time: 48 hours, 10 minutes
Yield: 1 quart
1/2 cup filtered water (the chlorine in unfiltered tap water can halt the fermentation process)
- 2 tablespoons honey
- 2 tablespoons whey* (if you’ve got yogurt in the house, you can make whey, see note below)
- 1 tablespoon vinegar
- 3 cups cored and finely chopped apples
- 1/2 cup raisins
- 2 tsp. kosher or other non-iodized salt
- 1 tsp. ground cumin
- 1 tsp. slightly crushed coriander seeds
- 1/2 tsp. red pepper flakes (or more, if you like your chutney spicy)
- 1/2 tsp. dried thyme
- 1/2 tsp. caraway seeds
Combine the water, vinegar, honey and whey. Mix the combined liquids with the other ingredients and pack firmly into a quart-size glass jar, leaving at least an inch of head space. The liquid should come up to the top of the fruit. If it doesn’t, add a little filtered water.
Cover and leave at room temperature for 2 days. You should see some bubbles on top by then, which is a sign of active fermentation.
Refrigerate and leave for another week before eating. Will keep in the refrigerator for 2 months. Serve with rice, meat, cheese, whatever suits your fancy. Combined with shredded cabbage, this lacto-fermented apple chutney makes an excellent winter salad.
*The whey in this recipe is already alive with healthy, probiotic bacteria and jumpstarts the fermentation process. To make whey drain yogurt through cloth or paper filters over a bowl. The liquid that separates out is whey.
Drained yogurt is thicker than regular, and delicious. If you let it drain in the refrigerator for a full 24 hours you have something with the exact consistency of a soft cream cheese, which is wonderful on toast topped with some of that chutney you used the whey to make.