Often fruit in fermented food tastes a bit … different. During the fermenting process, bacteria eat sugar and can produce alcohol so that has a big effect on fruit. Pineapple however, tends to do well. So here’s our fermented spicy ginger pineapple chutney.
This was definitely a favourite ferment for those who bought from us when we had a stall at the farmer’s market. My favourite way to use it is on fish. You can also use it with something spicy like tacos or even on cheesy toast.
I recently had a look at our Youtube Channel and found this short video of Ricky making this chutney. Here it is:
[youtube https://www.youtube.com/watch?v=dagrkmtlBY8] (Please don’t mind that spelling mistake, these things happen!)
The Recipe: Spicy Ginger Pineapple Chutney
- 1/4 cup of whey
- 1 pineapple
- 1 red pepper / capsicum
- half a thumb of ginger, chopped small or crushed
- 1 small red onion
- 1-2 spicy red peppers (optional)
- 1/4 cup of fresh mint or fresh coriander (or both!)
- 1 tsp of salt
Note: this recipe is flexible. You can increase or decrease ingredients depending on what you have one hand and the sizes they come in.
Glass jar with non-metallic lid. You can put it in more than one if you don’t have one big enough.
- Clean out your glass jar(s) with vinegar as your final step of cleaning your jars. (You just don’t want any dish soap residue left in your jars.)
- Chop up all the veggies and fruit quite small and combine in a bowl. (Can use a food processor but I don’t recommend it for the pineapple. Too much juice.)
- Add the whey and salt. Mix well.
- Stuff the mixture into the jar. You want liquid to cover the the mixture. Your mixture should provide enough liquid. Push your mixture down quite firmly. Make sure you keep an inch or more at the top of the jar. If your ferment is active and this one often is, you may need more room than 1 inch.
- Ferment for 2 days and then put it in the fridge.