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Lacto-Fermented Pineapple Chutney
This chutney is rather sweet, but the addition of fresh cilantro rounds it out very nicely. Use on pork, chicken, ham, or as a topping for yogurt or cottage cheese.
1 small pineapple, coarsely chopped
1 bunch fresh cilantro, minced fine
1 tablespoon grated fresh ginger
2 tablespoons lime juice (or juice from half a medium lime)
½ cup sweet whey
2 teaspoons sea salt
½ cup filtered water
Mix pineapple, cilantro and ginger together in a medium-sized bowl. Let the mixture sit out at room temperature to allow the flavors to blend. Pound the mixture down a little with a wooden spoon to get the juices flowing.
In a separate container, mix together lime juice, whey, salt and water.
Pack pineapple into a sanitized quart jar; pound it down a little with the wooden spoon. Pour the lime juice mixture over the pineapple mixture in the jar. The liquid should cover the chutney by 1 inch. If it does not, add more filtered water to bring the level up.
Cover the jar with a cloth or an airlock lid, and place the jar on the counter at room temperature, away from drafts and direct sunlight, for 2-3 days. Once the chutney is ready, place a tight lid on the jar and move it to cold storage, where it will keep well for up to 2 months.