Tag Archives: chutney

Chick-Chick-Chutney Sandwhich

26 Jan

This Chicken-Chickweed-Chutney sandwich creation was so yummy that I had to share it with more than folks than just 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 month.



Slice open and lightly toast a breadroll.

Layer on your roll: cranberry chutney, fresh chickweed (One of the few green things that seem to be available lately at my local farmer’s market.  You can substitute greens of your choice if you can’t find chickweed arugula would do nicely), and your chicken salad

Chicken Salad

This recipe should last you for 3-4 sandwiches, unless you are Dagwood.

Shred into small pieces:  Leftover cooked chicken:  1 leg or 1 breast

1/3 cup homemade mayo, alter amount to taste. (see mayo recipe below)

1 stalk celery, diced

2 T almond slivers

salt and pepper to taste.

Combine ingredients in a bowl and consume!

Homemade mayo

Whisk ( I recommend using the whisk attachment on a hand blender) 1 large egg yolk with 1 T lemon juice and a dash of salt in a smallish bowl, till smooth.

Take 1/2 c olive oil, add by drop-fuls until the mix begins to turn thick and stiffen. After about half of the olive oil is added, you can start to add it in more steadily. Make sure each addition is blended fully before you add more. Once the oil has been fully combined, add freshly ground pepper to taste.

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


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.


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.


The finished mixture, ready to ferment

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