strawbchut

Strawberry Chutney

Chutneys are a concentrated condiment, usually made with a combination of a sweet fruit and a savory and/or spicy seasoning. The sweet-savory flavor goes great with meat, fish, or veggie dishes, or even mixed into yogurt. They are a fast ferment– we want to ferment chutneys and other fruit-based recipes quickly (not more than 5 days) because any longer than that, they tend toward alcohol fermentation (which is carried out by yeasts) rather than lactic acid fermentation (done by lactic acid bacteria). We want lactic acid fermentation for chutney. The relatively higher sugar content of fruits favors yeasts and alcohol fermentation. Here are two variations– one with jalapeño, and the other with ginger and mustard. Feel free to play around with any other flavors! (We also tried kim-chutney, made with kimchi paste. It did not go very well.) :)

Strawberry-Jalapeño Chutney
 
Prep time
Fermentation time
 
Recipe type: Condiment
Yield: 1 pint
Ingredients
  • 1 dry pint (12 oz. by weight) ripe strawberries
  • 2 Tablespoons raisins (red or golden)
  • 2 teaspoons raw honey
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1 Tablespoon liquid whey (OPTIONAL)
  • 1 Tablespoon raw apple cider vinegar
  • ½ teaspoon mixed peppercorns
  • 1 teaspoon sea salt
  • ½ fresh jalapeño
Instructions
Prepare
  1. Remove tops and rinse strawberries. Dice into ⅛" pieces or pulse in a food processor 6-8 times.
  2. Add to a wide mouth pint jar.
  3. Chop raisins (or leave whole) and add to bowl.
  4. Crush or crack peppercorns (or leave whole) and add to jar.
  5. Dice jalapeño, removing seeds and membrane (to reduce heat. Leave in if you want it really spicy!). Add to jar.
  6. Add all other ingredients. Stir together.
Ferment
  1. Place lid on jar, but DO NOT TIGHTEN (so CO2 can escape without building up pressure.)
  2. Leave in a warm spot in your kitchen.
  3. After a few days, you should see bubbles form, letting you know that fermentation is underway. The contents may separate. Stir contents together.
  4. Taste! When you’re happy with how it tastes, tighten lid and store in refrigerator.
  5. Contents may separate from liquid. Stir before using.


Strawberry-Ginger Chutney
 
Prep time
Fermentation time
 
Recipe type: Condiment
Yield: 1 pint
Ingredients
  • 1 dry pint (12 oz. by weight) ripe strawberries
  • 2 Tablespoons raisins (red or golden)
  • 2 teaspoons raw honey
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1 Tablespoon liquid whey (OPTIONAL)
  • 1 Tablespoon raw apple cider vinegar
  • ½ teaspoon mixed peppercorns
  • ½ teaspoon yellow mustard seeds
  • 1 teaspoon sea salt
  • ¼ ounce (by weight) fresh ginger root
Instructions
Prepare
  1. Remove tops and rinse strawberries. Dice into ⅛" pieces or pulse in a food processor 6-8 times.
  2. Add to a wide mouth pint jar.
  3. Chop raisins (or leave whole) and add to bowl.
  4. Crush or crack peppercorns (or leave whole) and add to jar.
  5. Crush or crack mustard seeds (or leave whole) and add to jar.
  6. Peel and dice ginger and add to jar.
  7. Add all other ingredients. Stir together.
Ferment
  1. Place lid on jar, but DO NOT TIGHTEN (so CO2 can escape without building up pressure.)
  2. Leave in a warm spot in your kitchen.
  3. After a few days, you should see bubbles form, letting you know that fermentation is underway. The contents may separate. Stir contents together.
  4. Taste! When you’re happy with how it tastes, tighten lid and store in refrigerator.
  5. Contents may separate from liquid. Stir before using.

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