Strawberry Chutney

Chutney is a concentrated condiment, usually made with a combination of a sweet fruit and a savory and/or spicy seasoning.

The sweet-savory flavor goes great with meat, fish, or veggie dishes, or even mixed into yogurt. They are a fast ferment– we want to ferment chutneys and other fruit-based recipes quickly (not more than 5 days) because any longer than that, they tend toward alcohol fermentation (which is carried out by yeasts) rather than lactic acid fermentation (done by lactic acid bacteria). We want lactic acid fermentation for chutney. The relatively higher sugar content of fruits favors yeasts and alcohol fermentation. Here are two variations– one with jalapeño, and the other with ginger and mustard. We also tried making kim-chutney, using kimchi paste. It did not go well. 😣

Chutney is traditionally cooked down in order to thicken it up. This variation is not cooked, so it tends to be runnier (more liquid), almost like a fresh salsa (maybe we should call it “chalsa”?) You can drain off excess liquid (after fermentation) if you want the same consistency as the cooked version. Keep the extra liquid and consume it, as it is full of probiotics.

Strawberry-Jalapeño Chutney
Recipe type: Condiment
Prep time: 
Fermentation time: 
Yield: 1 pint
 
Ingredients
  • 1 dry pint (about 12 oz./300g by weight) ripe strawberries
  • 2 Tablespoons (30ml) raisins (red or golden)
  • 2 teaspoons (10ml, 14g) raw honey
  • 1 Tablespoon (15ml) lemon juice, freshly squeezed
  • 1 Tablespoon (15ml) raw apple cider vinegar or plain kombucha
  • ½ teaspoon (3ml) mixed peppercorns
  • 1 teaspoon (5ml) sea salt
  • ½ fresh jalapeño
Instructions
Prepare
  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. Dice jalapeño, removing seeds and membrane (to reduce heat. Leave in if you want it really spicy!). Add to jar.
  6. Add all other ingredients. Stir together.
Ferment
  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.


Strawberry-Ginger Chutney
Recipe type: Condiment
Prep time: 
Fermentation time: 
Yield: 1 pint
 
Ingredients
  • 1 dry pint (about 12 oz./300g by weight) ripe strawberries
  • 2 Tablespoons (30ml) raisins (red or golden)
  • 2 teaspoons (10ml, 14g) raw honey
  • 1 Tablespoon (15ml) lemon juice, freshly squeezed
  • 1 Tablespoon (15ml) raw apple cider vinegar or plain kombucha
  • ½ teaspoon (3ml) mixed peppercorns
  • 1 teaspoon (5ml) sea salt
  • ½ teaspoon (3ml) yellow mustard seeds
  • ¼ ounce (by weight) fresh ginger root
Instructions
Prepare
  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.
Ferment
  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.