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Lacto-fermented Crazy Raisin Chutney

This is a spicy, surprising twist on a cultured condiment. Raisins add their usual sweetness, and unexpected assorted spices kick it up a notch.


  • ½ cup finely minced cilantro leaves
  • 2 cloves garlic, peeled and crushed
  • 1½ cups raisins, soaked in filtered water for 1 hour
  • 10 black peppercorns
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon coriander seeds
  • ½ tablespoon cumin seeds
  • ½ tablespoon freshly grated ginger
  • 1 teaspoon sea salt
  • 2 tablespoons whey or water kefir
  • ½ cup filtered water


  1. Pulse the cilantro and the garlic together in a food processor. 
  2. Drain raisins and pour them into a food processer, along with the peppercorns, red pepper flakes, seeds, and ginger. Pulse a few times until the mixture is a chunky paste.
  3. Scoop mixture into a clean, sanitized pint jar, pressing the chutney down to raise the juices.
  4. Mix salt into whey or water kefir, to make a brine, then pour it into the jar up to 1 inch below the rim. Add unchlorinated water to fill the jar to this level if needed. Use a butter knife to get the brine down into the bottom of the jar. 
  5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) for 2-3 days. If using a tight lid, burp daily to release excess pressure.
  7. Once the chutney is finished, put a tight lid on the jar and move to cold storage. The chutney will continue to ferment in the fridge for 2 to 3 weeks. 


Ready for More Delicious Chutney Recipes?

Small red bowl of raisin chutney with spoon

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