Cranberry Chutney

5 Jan

I generally think of chutney, the salsa of India, as a summer food, perhaps partly because its origin is a place with a hot climate, and also because it requires fresh fruit which is mostly available in the summer.  My adoration of cranberries over the winter made me decide to depart from my plain old cranberry sauce recipe to ferment something new. So, here’s a fermented winter chutney I created.  To learn more about lacto-fermentation, check out my post on lacto-fermentation basics.  Enjoy!

In a small pan, toast:

1/2 t whole cloves

1/2 t coriander seeds

1 t fennel seeds

1/2 t peppercorns

20130103-154606.jpg

Toasting the seeds.

Wash 4 c cranberries (usually the amount of 1 bag), and pick out any soft ones. Chop the cranberries coarsely in a food processer.

20130103-154657.jpg

Coarsely chopped cranberries

Mash the spices a little bit (not powder fine) with a mortar and pestle or a coffee grinder.  Combine the cranberries with the toasted spices and:

a 3 inch piece of ginger, grated,

1/2 t dried thyme

the juice of one orange

1/4 c yogurt whey (see my curds and whey post for details on obtaining whey.  Do NOT use powdered whey!  You need an active culture as your inoculent.)

2 t sea salt

1/2 c filtered water

1/8 c plus 1 T rapadura

1/2 c dark raisins

Place your mixture into a quart sized mason jar, and press the cranberries down so that the water rises to the top of the mixture. If necessary, add a little more water. This part is a little tricky, since cranberries like to float. Do your best to immerse everything.  By the end of the first day, my cranberries had floated up above the water, but everything came out okay….   Leave at least 1 inch of room at the top of your jar. Seal the jar tightly and leave at room temperature for about 2 days. Test your recipe. If it doesn’t taste done (this is a personal preference thing), leave it a little longer. When ready, refrigerate your chutney. It should keep for about 2 months in the fridge.

20130103-154705.jpg

The finished mixture, ready to ferment

Advertisements

3 Responses to “Cranberry Chutney”

  1. foods for the soul January 5, 2013 at 10:15 pm #

    Looks delicious! I usually imagined chutneys to have a vegetable base, but tart cranberries sound even better.

Trackbacks/Pingbacks

  1. Chick-Chick-Chutney Sandwhich « Brooklyn Alewife - January 26, 2013

    […] my friend Marcy who I had lunch with today– thus this blog post.  The sandwich utilizes my cranberry chutney, a recipe which I posted earlier this […]

  2. Pickle Fail (with a decent recipe) | Brooklyn Alewife - August 24, 2013

    […] experimenting with pickling projects like sauerkraut, kimchi, and chutneys, I finally attempted the classic pickle this month.  I bought a bunch of Kirby cucumbers at my […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Old Ways Herbal

Vermont Herb School, Clinical Herbalist, Plant Remedies, & Herbal Farmcraft Wisdom.

thesoporificcabbage

A great WordPress.com site

Naturally DIY

Homemade solutions for healthy living

Brooklyn Alewife

a record of home brewing experiments

Conscious Baby

Sessions, classes, & resources for the first two years

Tea Foodie [by Zanitea]

a journal of tea-inspired foods and recipes

Adventures in Local Food

A blog of the Food Action Committee of the Ecology Action Centre

Urban Herbwifery

your source for herbal wisdom, green living tidbits, and natural pregnancy and labor information

martinezyoga

Salvador Martinez, NYC, E-RYT 500

nourish

Learning to live healthy while living with Fibromyalgia.

%d bloggers like this: