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Lacto-fermented Curried Mango Ginger Chutney
A great addition to any Indian meal, this chutney is an amalgam of flavors sure to please your palate. Try to use fresh ginger and garlic as they lend a fresher, more developed flavor than ground spices.
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Lacto-fermented Cherry Chutney
Sweet n’ spicy, this cherry chutney, with lots of spice and flavor, is a treat for all seasons.
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Lacto-Fermented Peach-Raisin Chutney
This chutney is a sweet treat with a shortened fermenting period. It is great for skeptical first-timers!
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Lacto-Fermented Apricot Chutney
This chutney has an interesting and fun explosion of flavors, with that tang of lacto-fermentation we all love.
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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.
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Spiced Carrot Chutney
This chutney is bold and spicy and goes great on bagels with cream cheese for a deliciously cultured morning meal.
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Lacto-fermented Cinnamon-Peach Chutney
This is a great project for the end of summer when peaches are plentiful.
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Lacto-Fermented Rhubarb Chutney
When rhubarb comes as the harbinger of spring it is hard to know what to do with all that bounty beyond the usual pie and sauce. This lacto-fermented chutney will help preserve it.
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Lacto-fermented Pear Chutney
A delicious way to use up the ripe and juicy pears of late summer!
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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.
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Fermented Apple Cranberry Chutney
So delicious with turkey, ham, or chicken! You’ll want this all year long, not just during the holidays so be sure to freeze some extra cranberries.
