Recipes

> FERMENTED APPLE, RAISIN &
   BUTTERNUT CHUTNEY

> SPICY CHRISTMAS KRAUT

> FERMENTED CARROTS WITH
   GINGER

> HONEY FERMENTED
   CRANBERRIES

FERMENTED CHILI TOMATO
   SAUCE

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Fermented Apple Raisin & Butternut Chutney

Sweet and spicy, this chutney is sure to please! Delicious as a topping on yoghurt or over cream cheese with crackers. Also delicious with other cheeses such as Brie and Camembert. A party pleaser for sure!

Ingredients

  • 1/4 cup lemon juice

  • 1/4 cup whey or freshly brewed kombucha

  • 1/2 cup filtered water

  • 2 cups chopped apples

  • 1 cup roasted butternut squash, chopped

  • 2 tablespoons rapadura or sucanat

  • 1/2 cup raisins or craisins (if you prefer)

  • 1 tsp. salt

  • 1 1/2 tsp cinnamon

  • 1/4 tsp cardamom

You will need the following

  • 1 litre glass jar with sealable lid, airlock and bung

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Fermented Apple Raisin & Butternut Chutney

Method

  1. In a large mixing bowl combine the apples, raisins (or craisins), butternut, rapadura or sucanat, cinnamon, cardamom and salt. Ensure that the apples and butternut are well coated in the spices.

  2. Add in the whey and mineral water and mix well.

  3. Transfer the mix to a 1 litre glass fermenting jar and pack down tightly. Cover with a little extra water if necessary to make sure that the mix is completely submerged but making sure that the jar is not filled to the top - allow at least 1 - 2 inches of space for the juices.

  4. Cover tightly and leave at room temperature for about 2-3 days before transferring to cold storage.

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