This chutney can be used any of the ways you’d typically use chutney, such as paired with curries, jerked proteins, or mixed into plain rice. Chutney can also really elevate a sandwich when used as a spread.
Yield: 1 pint
- 2 apples, cored
- 1 tbsp. (1-inch chunk in whole form) ginger root, peeled
- ¼ cup red or golden raisins
- 1 cup red onion (about half of one whole)
- 1 garlic clove
- ¼ cup dried apricots (optional)
- 2 tsp. apple cider vinegar
- 1 tbsp raw honey (or pure maple syrup)
- ½ tsp kosher salt
Put all ingredients into a food processor and pulse it until it reaches a chunky, sauce-like consistency. Transfer the mixture to a clean pint-sized canning jar.
Use a spoon to release any trapped air bubbles you can see within the jar. Push the mixture down so that none is sticking to the upper walls of the jar.
Wipe the rim of the jar clean with a dampened paper towel, add the lid and tighten on the ring. Ferment chutney at room temperature, ideally between 60 to 75 degrees F, and keep out of direct sunlight.
Fermentation duration is between two to four days. Once a day, unscrew the canning ring to “burp” the ferment so that the built-up gases created during fermentation can release. Taste test daily to see how the flavors transform. Stir mixture, pat it back down and tightly screw the ring back on.
Once you are pleased with the finished flavor, transfer the chutney to the refrigerator. For best taste and texture, enjoy within two weeks.