Fermented Berry Chutney
Unexpected and impressive. Berries fermented with warm spices, onion, and a touch of heat. This walks the line between sweet and savory and makes a stunning accompaniment to roasted meats and cheese boards.
Time: 2-3 days · Yield: About 2 cups
Ingredients
- ●2 cups mixed berries (blueberries, blackberries, raspberries — fresh or frozen and thawed)
- ●1 small red onion, finely diced
- ●1 tablespoon fresh ginger, finely grated
- ●1 teaspoon fine sea salt
- ●1/2 teaspoon ground cinnamon
- ●1/4 teaspoon ground cloves
- ●1/4 teaspoon cayenne pepper (optional)
- ●1 tablespoon raw honey or maple syrup
- ●1 tablespoon whey (optional — from yogurt straining, acts as a starter)
Method
- Lightly crush the berries in a bowl — you want some whole, some broken. A potato masher or fork works well.
- Add the onion, ginger, salt, spices, honey, and whey (if using). Stir to combine.
- Pack into a pint jar, pressing down until juices rise above the solids. Leave 1 inch of headspace.
- Weight down and seal loosely.
- Ferment at room temperature for 2-3 days. Taste at day 2 — it should be tangy, slightly sweet, and warmly spiced.
- Transfer to the fridge.
Note: Frozen berries work well — they're already partially broken down, which jumpstarts the process. This chutney is a show-stopper at dinner parties. The color is gorgeous and nobody expects fermented berries.
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