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!

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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.

15 thoughts on “Lacto-fermented Raisin Chutney

  1. 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!

  2. 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!

    1. 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.

  3. Hi there, I just made this raisin chutney recipe earlier this week and I’m not quite sure if it’s done yet or not. However, my question is – what the heck do you with that one inch of water on top? Do you just strain it off? I’m anxious to make some rice and try it with this chutney, but not quite sure how to ‘finish’ it.

    1. It should be ready if it has been in the refrigerator for 2 or 3 days. I don’t recall having that much water on top, but I’d just pour it off and put it back. How does it taste?

  4. Well, I poured off the excess water and the chutney is great. I’m going to try with some of your other recipes here. Great site!

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