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!
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!