This chutney is bold and spicy, and goes great on bagels with cream cheese for a deliciously cultured morning meal.
1 pound carrots, shredded
1 cup fresh cranberries
½ cup chopped pecans
4-5 whole cloves
1 inch fresh ginger root, shredded
2 tablespoons unrefined sugar
1 teaspoon sea salt
In a medium-sized bowl, combine carrots, cranberries, pecans, cloves, ginger root, sugar, and salt. Stir, pound and smash with a wooden spoon to get the juices flowing, and then cover the bowl and leave for about 30 minutes on the counter.
Transfer the chutney to a clean quart jar, using a wooden spoon to pack it in and to release any air bubbles in the jar. Add water if needed to bring the liquid level up to 1 inch below the rim of the jar.
Cover and ferment at room temperature for 3-5 days, checking the chutney daily and adding water if needed.
Transfer to cold storage. Will keep several weeks, covered in the refrigerator.