Lacto-fermented Apple Chutney, or Nigella Lawson meets Sally Fallon
500g cooking apples
1 medium onion
2 chili peppers
250g unrefined sugar
1 tsp ground allspice
1 tsp ground cloves
½ tsp sea salt
black pepper
1 tbs grated fresh ginger
1 tsp turmeric
50ml live-culture, liquid whey
Peel and chop the apples, and finely chop the onion and chilis. Blend all the ingredients and place into canning jars. Allow to sit at room temperature for 2-3 days, then refrigerate for up to several months. Lovely with pork chops.
This recipes blends some of the ingredients of Nigella Lawson's Spiced Apple Chutney with Sally Fallon's lacto-fermentation style of making condiments. They both make lovely chutneys on their own, but my style is to blend the best of both.
No comments:
Post a Comment