Pineapple Chutney

If you followed the recipe in my previous post, you now have the by-product whey sitting in your refrigerator awaiting further instructions. What in the world could we possibly do with this odd smelling liquid? The same thing people did for thousands of years before we had refrigeration, lacto-fermentation of your fresh foods for preservation.

The preservation of fresh fruits and vegetables with lacto-fermentation increases the food's digestibility, increases the vitamin content, and provides probiotics which aid in the digestion of the other foods you eat. Once upon a time most of the foods consumed were fermented (I'm not talking booze here ;) including dairy, grains, fresh fruits and vegetables. With the creation of refrigeration this ancient practice was dropped and likewise our bowel health has dropped.

So go ahead and set your food out on the counter for a while and grow a few cultures of your own. This pineapple chutney recipe is a great place to start. This recipe along with many other lacto-fermentation recipes can be found in the essential cookbook, Nourishing Traditions by Sally Fallon. If lacto-fermentation really peaks your interest check out the book Wild Fermentation. It's one I hope to add to my collection when I can fit it into our budget (it's not expensive, I'm just cheap!).

Pineapple Chutney
1 small pineapple
1 bunch cilantro, coarsely chopped
1 tablespoon fresh ginger, grated
2 tablespoons fresh lime juice
1 teaspoon sea salt
1/4 cup whey
1/2 cup filtered water

Chop pineapple...






cilantro...



and ginger.




Toss in bowl with lime juice.



I also added one chopped red onion and a few peppers from the garden for a spicier version.




Mix well in a bowl.







Fill 1, 1 quart clean jar with mixture. Gently press to release natural juices and to be able to fit it all into the container. Leave a space of 1 inch from the top of jar.



Mix together whey, sea salt, and filtered water. Pour into jar until contents are covered.




Cover tightly and leave at room temperature for 2 days. The move chutney to the refrigerator to be stored. Eat within 2 months.




Add this yummy condiment to fish tacos, chicken salad, on top of pork, grilled, fish, chicken, in meat filled pita pockets, and on sandwiches and salads. The possibilities are endless!

Let me know how you liked it and how you are using it. If you have the book Nourishing Traditions try another favorite lacto-fermentation recipe of mine, Gingered Carrots. It's awesome on spicy meat, hamburgers, and sandwiches.