Recipe: 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.

1/2 cup finely minced cilantro leaves finely minced cilantro leaves finely minced cilantro leaves
2 cloves garlic, peeled and crushed cloves garlic, peeled and crushed cloves garlic, peeled and crushed
1-1/2 cups raisins, soaked in filtered water for 1 hour
10 black peppercorns black peppercorns black peppercorns
1/4 tsp. red pepper flakes red pepper flakes red pepper flakes
1 Tbsp. coriander seeds coriander seeds coriander seeds
1/2 Tbsp. cumin seeds cumin seeds cumin seeds
1/2 Tbsp. freshly grated ginger freshly grated ginger freshly grated ginger
1 tsp. sea salt sea salt sea salt
2 Tbsp. whey or water kefir whey or water kefir whey or water kefir
1/2 cup filtered water filtered water filtered water

Pulse the cilantro and the garlic together in a food processor.
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.
Scoop mixture into a clean, sanitized pint jar, pressing the chutney down to raise the juices.
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.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) for 2-3 days. If using a tight lid, burp daily to release excess pressure.
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.