Recipe: Probiotic Apple, Carrot and Raisin Chutney

Appetizers

May 13

I am so excited to show you this video of Jenny from Nourished Kitchen making fruit chutney.

 

Probiotic Apple, Carrot and Raisin Chutney

Ingredients

• 5 to 6 apples, peeled and chopped
• 5 to 6 carrots, peeled and chopped
• 1 2-inch knob ginger, peeled and minced
• 1 cup raisins
• starter culture (where to buy culture starter)
• 1 tablespoon ground cinnamon (where to buy organic spices)
• dash allspice

Equipment

• Mixing bowl
• Wooden spoon
• Sieve or strainer
• Food processor (where to buy a food processor)
• Mason jar

Method

1. Process apples, carrots and ginger in a food processor or by hand until finely minced.
2. Transfer apples, carrots and ginger to a mixing bowl and stir in starter culture, raisins, cinnamon and allspice.
3. Spoon chutney mixture into a mason jar or vegetable fermenter and mash down with each layer so that the fruit and vegetables release their juices to form a liquid medium in which beneficial bacteria can proliferate.
4. Continue pressing the chutney mixture down with a wooden spoon or dowel until the liquid covers the vegetable and fruit solids. If it does not, spoon additional starter culture over the vegetable and fruit chutney until it does, leaving at least one-inch headspace in your jar.
5. Cover and allow it to ferment for two to three days at room temperature. Transfer to cold storage. The chutney should keep, refrigerated, for six to eight weeks.

Options for starter:

Kefir Starter Culture can be used, dissolve 1/2 package into 1/4 cup plus two tablespoons warm water.
Fresh whey can be used as a starter for this recipe. Use 1/4 cup plus two tablespoons.

Difficulty: easy
Yield: 1 qt
Time:
5 minutes (active), 2 to 3 days (fermentation)

Keep your family healthy

The best way to reinoculate ourselves with beneficial bacteria is to eat cultured foods. Learn how to culture anything! From the most common yogurt to more esoteric brining of vegetables, salsa, chutneys and condiments — most foods can be fermented — their shelf live lengthened without chemical preservatives, and most importantly, the beneficial bacteria is created.

By eating cultured foods on a daily basis you are building up the colonies of good bacteria that do so much for us and you are protecting yourself from the pathogens created by our dangerous food supply.

Video and photo Credit: Nourished Kitchen

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