Fermented Berry Chutney

Name: Fermented Berry Chutney
Yield: About 2 cups
Ingredients: 2 cups mixed berries (blueberries, blackberries, raspberries — fresh or frozen and thawed); 1 small red onion, finely diced; 1 tablespoon fresh ginger, finely grated; 1 teaspoon fine sea salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon cayenne pepper (optional); 1 tablespoon raw honey or maple syrup; 1 tablespoon whey (optional — from yogurt straining, acts as a starter)

Unexpected and impressive. Berries fermented with warm spices, onion, and a touch of heat. This walks the line between sweet and savory and makes a stunning accompaniment to roasted meats and cheese boards.

Ingredients

2 cups mixed berries (blueberries, blackberries, raspberries — fresh or frozen and thawed)

1 small red onion, finely diced

1 tablespoon fresh ginger, finely grated

1 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper (optional)

1 tablespoon raw honey or maple syrup

1 tablespoon whey (optional — from yogurt straining, acts as a starter)

Method

Lightly crush the berries in a bowl — you want some whole, some broken. A potato masher or fork works well.

Add the onion, ginger, salt, spices, honey, and whey (if using). Stir to combine.

Pack into a pint jar, pressing down until juices rise above the solids. Leave 1 inch of headspace.

Weight down and seal loosely.

Ferment at room temperature for 2-3 days. Taste at day 2 — it should be tangy, slightly sweet, and warmly spiced.

Transfer to the fridge.

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Fermented Berry Chutney

Ingredients

Method

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