Friday, June 7, 2013
Chutneys and Condiments
It's been ages since I have made a lacto-fermented chutney. I'm attempting two this afternoon, mango and papaya. I haven't tried either one in this method. I did make some tomato based salsa with a lacto-fermented method a few days ago. Sublime - a pleasure no jarred salsa can approach. I hope these condiments round out our table and improve a summer table of grilled meats. I'll post the recipes later, once I make them. However, it's ridiculously easy. Mash up fruit with spices. Add salt and live-culture whey. Put in a jar. Put the jar in the yoghurt maker. Take out a few hours later and refrigerate for up to a few months. It's so easy, that I wonder how we ever succumbed to commercial varieties.