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Cultured Cranberry Apple Chutney

cranberry-chutney-in-jarFermented foods support digestion and the assimilation of nutrients. A condiment sized portion of a fermented food with each meal provides important nutritional and digestive support. This chutney is sour and a little sweet and acts as a great palate cleanser with rich, heavy winter foods (think Thanksgiving!). You can turn any chutney into a cultured chutney by adding a few tablespoons of whey and letting it sit out at room temperature for a few days. If you are allergic to dairy and do not want to use whey you can add a few tablespoons of brine from another lacto fermented food, such as sauerkraut or pickles (see previous posts).
1 cup raw, fresh cranberries
1 apple, ideally fresh and crispy!
1 orange
1 – 2 inches of fresh ginger root
2 scallions, about 1/2 cup chopped
2 Tbs. honey
2 Tbs. yogurt whey
black pepper
To Prepare:
I like to grind the fresh raw cranberries and apple in my old fashioned meat grinder. It mashes the fruit to a nice consistency and releases a good bit of juice. If you do not have a meat grinder you can coarsely chop the apple and cranberries.
Combine prepared apple and cranberry in a mixing bowl with the zest of one orange (orange part only, no white pith), the juice of a 1/4 to a 1/2 of the same orange, ginger root (grated), honey, whey, scallions (finely chopped) and black pepper to taste. Mix well and transfer into a glass jar with a tight fitting lid. Let the chutney sit out at room temperature for 2 – 3 days. Open the lid once per day to release any pressure that may have build up inside the jar during the fermentation process. After 3 days your chutney is ready to eat. Store chutney in the refrigerator, it should last 3 – 6 months. Enjoy!

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