is a type of preserve
made with chopped fruit and/or vegetables, usually thought of as being
spicy or salty rather than sweet, but you can make a sweet fruit
chutney by adding more sugar or honey if desired. Chutney is a good way
to use damaged windfall apples in the autumn.
Many commerical chutneys are cooked and pressure canned. These recipes
try to keep
the chutney as raw as possible using lacto-fermentation to soften the
ingredients rather than heat, and to use up as much fruit
that has started to go "off" (begun to ferment on its own)
that is no longer good to eat plain, but great for making pickles.
Once made, bring out a pot of chutney with meals so that people can add
a spoonful to their plates whenever they want to add more flavor
interest to their food. A serving of fermented chutney counts as their
"at least one lacto-fermented pickle with every meal".
Chutney Recipes to Lacto-Fermentations
Most standard chutney recipes call for hot vinegar or pressure canning.
To convert the recipe to lacto-fermentation, eliminate the vinegar and
the heating and replace with room temperature brine (salt water made
from 1 teaspoon of salt to 1 pint of water). Eliminate any sugar in the
recipe as it will only ferment (turn to alcohol). If your chutney isn't
sweet enough, add the sugar just before serving. If the recipe calls
for salt, this can be the salt called for in the brine. If the final
product doesn't taste tart enough for you, or if you have a flavored
vinegar you especially like, just add it at the end or mix it in when
About a dozen windfall apples, peeled, cored and chopped
1 or 2 chopped onions
1 chopped clove of garlic
1 teaspoon of powdered ginger or 1 tablespoon of finely
chopped ginger root
1 dried chilli pepper
1 teaspoon of mustard seeds
1/4 cups of raisins
brine (salt water made from 1 teaspoon of salt to 1 pint of water)
together and place in a glass jar. Cover with brine. Put rocks, wood or
leaves on top to push the ingredients under the brine and cover with an
airlock. (This can be a piece of non-biodegradable plastic secured with
a sturdy rubber band.) You can increase or decrease any of the
ingredients based on what you have on hand and what you like. Let sit
for 1 to 3 months, depending on how crunchy or soft you like
your chutney. Check once in a while to make sure all ingredients are
still below the brine level and top up if the brine level has fallen
below the chopped ingredients. This recipe should turn out a
nice-tasting chutney as is, but if you want to add a little honey or
raw vinegar to taste, go ahead.
Lemon Peel Based
or things to
have on hand:
make lemon peel pickle .
This takes the longest to fully ferment, so begin a couple weeks before
plan to make your chutney, or when you happen to have some lemons that
are about to get moldy. Lemon peels from lemons that have a little
blue-green and white mold are excellent for this purpose. The
blue-green mold is the same mold that flavors bleu cheese, and is safe
to eat. The mold will have started the fermentation process so that the
finished pickle will need less time to pickle. (Squeeze and strain the
lemon pulp for juice and then put in freezer for later use, or
Pudding for another suggestion.)
Fill a jar with
lemon peels and cover the peels with brine (saltwater in a
ratio of 1 teaspoon full-array salt, such as sea salt or Himalayan
crystal salt, to 1 pint of water). Put a weight (rock, wood, ceramic,
glass or plant matter) on top of the lemon peels to hold them under the
brine. Cover with a loosely
woven cloth and leave
in a sunny spot for
a week. After
a week, replace cloth cover with an airlock (a piece of plastic
secured by a rubber band) and leave at room temperature until they look
like they are turning mushy. Store in fridge and then begin your
make a salsa
tomatoes with skin removed
4-5 garlic cloves
1 teaspoon full array salt
1 bunch oregano
1 chili pepper
juice of a wedge of lemon
tomatoes by putting tomatoes into boiling water for a
few seconds, then lift out and put in cold water. Skin will become
loose and tear, and can easily be pulled off. Put one skinned tomato
and all the other ingredients into blender and blend on high until
smooth. Transfer to a large wide-mouthed glass jar. Roughly chop the
other skinned tomato with a knife and fork and mix into the bowl of
puree. Cover with an
let ferment for a week on the shelf. Transfer to fridge.
what type of chutney you want to make (see what's getting
over-ripe and needs to be used up)
or puree the pickled lemon peels and mix with the tomato salsa.
To Make A Fruit Chutney:
Add honey, any fruit
that is starting to over-ripen and turn mushy or chopped fresh fruit
and any spices that appeal to you, such as turmeric,
mustard seeds or
loosely and store
in fridge. This is a love product and will continue to ferment because
of the sugar added, so make only a small amount at a time..
To Make A Tomato
Add tomato paste to the mixed lemon peel pickle and tomato salsa.
Cover and store in fridge.
To make a Salad
Make a chutney and then add soured
or clabbered dairy
such as sour cream or cultured cream or kefir with the chutney. Only
make as much as you need at one time because it will
keep well after being mixed with a new sugar source..
green tomatoes and put them in a glass jar with peeled garlic cloves
and de-seeded red peppers, either sweet or hot depending on your
preference. Fill the jar with sauerkraut juice or brine and pack with
leaves or weights to keep tomatoes below the liquid and
cover with an airlock. Let it sit for 4-5 weeks.
Food without Freezing or Canning:
Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar,
Drying, Cold Storage, and Lactic Fermentation by The Gardeners and
Farmers of Centre Terre Vivante.
Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike and
Nancy Bubel. An excellent book on storage of fruits and vegetables.
Taste, Health and Community With Naturally Fermented Foods by Nancy