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.

Recipe of the Day

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.