We have made sauerkraut and it was the most delicious thing I had eaten in years. I cannot wait to make more. As well as find ways to use the brine in flavoring or marinating other foods. But today I am sharing a delicious chutney. I have had this "pinned" on my Pinterest board for a long time, waiting to get to it and today is the day.
This recipe is intended to be stored in a fido style jar, which I did not have available at this time, they are all full. However a standard jar is fine, simply remember to let any built up gas escape from time to time.
UPDATE: I was fortunate enough to have some roast Pork for dinner tonight, and got to enjoy this chutney on the side. It is so good! Lightly sweet, a bit of a tang, with a mild crunch from the walnuts. I can usually tell if a recipe is going to be good, but it is always fun to enjoy food prepared that surpasses your original interest.
Apple Raisin Chutney, a fermented foods condiment
adapted from: Simply Homemaking
3 days standing time, keeps for months refrigerated
3 large apples, do not peel, dice
2 large handfuls walnuts, broken but not chopped
2 handfuls raisins, separate if clumped together as raisins often do
1/3 c whey, I strained plain full fat yogurt to obtain this
1/3 c honey
1 1/2 t sea salt
3/4 t cinnamon
Combine everything in a large bowl, making sure all apple pieces are coated. Using a funnel transfer to a storage jar.
Let stand on your counter 3 days, turning the jar to moisten the apple pieces with the accumulating juices daily.
This photo is at the 24 hour mark.
After 3 days store in the refrigerator.
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foodie friday @ rattlebridge farm