Fermented Mint Chutney

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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 105. This recipe reflects the fifth of our 11 Wise Traditions Dietary Principles. Makes 3 cups:

Ingredients

• 2 cups fresh mint leaves
• 1 medium onion, peeled and coarsely chopped
• 4 cloves garlic, peeled and coarsely chopped
• 4 jalapeno chiles, seeded and chopped
• 2 teaspoons cumin seeds, toasted in oven
• ⅔ cup crispy almonds, chopped
• 1 tablespoon sea salt
• 4 tablespoons of liquid whey
• 1 cup filtered water

Instructions

1. Place all ingredients except salt, whey and water in food processor and pulse a few times until finely chopped but not paste-like.
2. Place in a quart-sized, wide-mouth mason jar and press down lightly.
3. Mix salt and whey with water and pour into jar, adding more water if necessary to cover the chutney. The top of the chutney should be at least 1 inch below the top of the jar.
4. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten within 2 months.

LOW-OXALATE RECIPE

Please note that almonds, even crispy almonds, are very high in oxalates. Learn why that can be problematic in our Wise Traditions podcast Toxic Superfoods: Identify And Avoid Oxalates with Sally Norton. If you are choosing to reduce the amount of oxalates in your diet, here is another fermented mint chutney recipe that doesn’t include almonds by Melanie McIntosh.

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