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Maureen’s original recipe for a delicious, digestion-enhancing and nutritious fermented chutney. Try some with pork, chicken, or as a breakfast side. Makes 1 quart.
Pure Indian Foods sells a very nice jaggery which provides a very rich flavor; consider using this for the small sugar portion. It is also good for ginger beer and other fermentations which require sugar.
Ingredients
- About 6 ripe but firm combined apples & pears, diced (If fruit is on the small size, use more)
- 1/4 cup whey
- 1-2 Tbsp muscovado, jaggery, or other unrefined sugar recommended in the WAPF Shopping Guide
- 2 tsp good quality, unrefined salt
- 2 tsp grated fresh ginger root
- 3 star anise pods
- 1 sweet cinnamon stick, broken into pieces
Combine everything in a large bowl. Pour into a quart jar, topping off with filtered water if needed while leaving 1 1/2″ of headspace. Let ferment at room temp for 2 days, “burping” daily (or use an airlock). Refrigerate.
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Love this recipe… easy enough for me to do. Except I love ginger so much, I may do 3 tsp grated fresh ginger root for some added kick! Sounds so amazing!!
That might be good Brian, let me know how it tastes. I use a lot of ginger in many things and can see easily increasing the ginger in this!
There are so many recipes with whey…where do you get the whey?
I strain it from yogurt. Just line a fine mesh strainer with cheese cloth, suspend it over a jar or bowl, and place a very generous scoop of plain yogurt in it. Cover lightly and allow it to drain for at least several hours, if not overnight, in or out of the fridge. Eat the resulting strained yogurt and use the whey as needed. It will keep for a week or two in a jar, refrigerated.
Thank you Maureen.
is it possible to use honey instead of sugar?