Fermented Apple Chutney
Active Time30 minutes
Ready In12 days
- 5 to 6 apples, chopped
- 1 cup yellow onion, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup dried sour cherries (or raisins)
- 1 fresh lemon, juiced
- 1/2 tsp mustard seeds
- 1/2 tsp red pepper flakes
- Pinch of allspice
- Pinch of cinnamon
- 1 tbsp salt
- 25 drops liquid stevia (optional)
- 1/4 cup ferment brine
- 1/4 cup apple cider vinegar
Mix together apples, onions, ginger, sour cherries (or raisins), lemon juice, dry spices, and salt in large bowl.
Pack into a quart sized jar.
Add stevia to the jar, and top with ferment brine and apple cider vinegar.
Allow to ferment at room temperature for 5 days, mixing the chutney daily so that the apple pieces sitting at the top of the jar are turned under.
Refrigerate for another week or so before eating.
Will store in the fridge for several weeks to several months.
If storing for longer than a few weeks, mix chutney once a week if not consuming it regularly.
Last updated on 11-28-2013