Strawberry-Ginger Chutney
Recipe type: Condiment
Prep time: 
Fermentation time: 
Yield: 1 pint
  • 1 dry pint (12 oz. by weight) ripe strawberries
  • 2 Tablespoons raisins (red or golden)
  • 2 teaspoons raw honey
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1 Tablespoon liquid whey (OPTIONAL)
  • 1 Tablespoon raw apple cider vinegar
  • ½ teaspoon mixed peppercorns
  • ½ teaspoon yellow mustard seeds
  • 1 teaspoon sea salt
  • ¼ ounce (by weight) fresh ginger root
  1. Remove tops and rinse strawberries. Dice into ⅛" pieces or pulse in a food processor 6-8 times.
  2. Add to a wide mouth pint jar.
  3. Chop raisins (or leave whole) and add to bowl.
  4. Crush or crack peppercorns (or leave whole) and add to jar.
  5. Crush or crack mustard seeds (or leave whole) and add to jar.
  6. Peel and dice ginger and add to jar.
  7. Add all other ingredients. Stir together.
  1. Place lid on jar, but DO NOT TIGHTEN (so CO2 can escape without building up pressure.)
  2. Leave in a warm spot in your kitchen.
  3. After a few days, you should see bubbles form, letting you know that fermentation is underway. The contents may separate. Stir contents together.
  4. Taste! When you’re happy with how it tastes, tighten lid and store in refrigerator.
  5. Contents may separate from liquid. Stir before using.
Recipe by Fermenters Club at