This chutney has quickly become my favorite lacto-fermentaion recipe. Like many cultured recipes, the flavors meld and become more sweet over time. When first put together, it taste too salty- just give it a couple of months in the fridge and you’ll fall in love with it too!

 4 plums

1/4 tsp mustard seeds, ground

1/8 tsp star anise, ground

pinch – 1/8 tsp cloves (to taste)

1/2 tsp crushed red pepper

1/2 tsp-1 tsp ground chipolte pepper

1 bunch green onions -bottoms only, sliced

1/4 cup chopped raisins

1/4 cup chopped pecans

1 Tbs whey

2 tsp salt

Combine all the ingredients. I put it in a mason jar, mash lightly and covered tightly. Unscrew and release the built up pressure once a day.  Let sit at room temperature for 3-4 days. Afterwards place in the fridge. This is not a sweet chutney to start with, but it really mellows out over time. It’s really great with chicken or pork. Enjoy!

This post is part of  Real Food Renegades – Fight back Friday!

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