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Strawberry-Jalapeño Chutney

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Prep Time 10 minutes
Fermentation Time 3 days
Course condiment
Makes 1 pint

Ingredients

  • 1 pint 12 oz./300 g by weight ripe strawberries
  • 2 Tablespoons 30 ml or 25 g raisins (red or golden)
  • 2 teaspoons 10 ml, 14g raw honey
  • 1 Tablespoon 15 ml lemon juice, freshly squeezed
  • 1 Tablespoon 15 ml raw apple cider vinegar or plain kombucha
  • 1 teaspoon (5 ml) mixed peppercorns
  • 1 teaspoon (5 ml) sea salt
  • 1/2 fresh jalapeño or other hot pepper

Instructions
 

Prepare

  • Remove tops and rinse strawberries. Dice into 1/8" pieces or pulse in a food processor 6-8 times.
  • Add to a wide mouth mason jar.
  • Chop raisins (or leave whole) and add to bowl.
  • Crush or crack peppercorns (or leave whole) and add to jar.
  • Dice hot pepper, removing seeds and membrane (to reduce heat. Leave in if you want it really spicy!). Add to jar.
  • Add all other ingredients. Stir together.

Ferment

  • Tighten lid on jar, then loosen by half a turn (to allow excess pressure to escape).
  • Leave in a warm spot in your kitchen.
  • After a few days, you should see bubbles form, letting you know that fermentation is happening.
  • Taste! When you’re happy with how it tastes, tighten lid and store in refrigerator.
  • Contents may separate from liquid. Stir before using. Lasts about 1 month in refrigerator.