Lacto-fermented Raisin Chutney
When I read the recipe for raisin chutney in Sally Fallon‘s Nourishing Traditions, I knew that it would be wholesome and nutritious, but I was a little doubtful about how good it would taste. Boy, was I wrong!
Star anise, ginger, coriander, fresh cilantro, plump raisins.. this stuff is seriously delicious!
1 1/2 cups organic raisins, soaked in warm filtered water for 1 hour
2 cloves of garlic, peeled
1/2 bunch fresh cilantro leaves
10 black peppercorns
1/4 teaspoon red pepper flakes
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/2 tablespoon anise seeds
1/2 tablespoon freshly grated ginger
1 teaspoon sea salt
2 tablespoons whey
1/2 cup filtered water
Place garlic and cilantro in food processor and pulse a few times. Drain raisins and add to food processor along with peppercorns, red pepper flakes, seeds and ginger. Pulse a few times until the mixture becomes a coarse paste. Transfer to a pint-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Mix salt and whey with water and pour into jar. You may need to poke a few holes in the chutney to allow liquid to percolate through. Add more water if necessary to cover the chutney. The top of the chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to refrigerator. The chutney should be eaten with 2 months.
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elya said,
May 21, 2009 at 9:01 am
Ren, where do you get whey in Austin? I checked WF yesterday, and the closest thing I found was a protein drink that had whey powder and vanilla flavor. Is there a place where I can find whey by itself?
Thank you so much, I can’t wait to make the raisin chutney!
Ren said,
May 21, 2009 at 9:24 am
This is best as a do-it-yourself kind of thing – its really easy..
http://ediblearia.com/2009/04/02/show-me-the-whey/
elya said,
May 21, 2009 at 1:07 pm
Wow, it DOES sound easy! Thank you, Ren!
Nalini said,
October 6, 2009 at 12:31 pm
Here are some British chutney recipes to transform into fermented whey based chutneys. http://www.allbritishfood.com/british%20chutney%20recipes.php
Ren said,
October 6, 2009 at 1:14 pm
The banana chutney sounds good! Thanks!
Angela said,
October 2, 2010 at 4:48 pm
Do you know if the sugar is still present in the chutney? I’m wondering if it could be made into a dehydrated bar for my 2 year old, but want to avoid even fruit sugars. Thanks for posting this!
Ren said,
October 2, 2010 at 5:11 pm
Raisins are quite high in fructose I’m afraid, as much as 70% by weight. I’d imagine that most of that is still present in this recipe.