Lacto-Fermented Cranberry Chutney

My sister-in-law sent me this link to lacto-fermented cranberry apple chutney before Thanksgiving.  After Thanksgiving she emailed back to say it was super yummy and that I should try it.  I had some of the ingredients on hand, but not all.  After consulting with other chutneys in Nourishing Traditions, this is the recipe that I created.  And really like. {Keepin' it real: the first batch was waaay too salty, so I made a second batch and it tastes much better - recipe at the end.}  This is one more jar to add to my lacto-fermented arsenal in the fridge.  Both my children will eat this (my 19-month old has been eating the radish relish by the handfuls!).

Lacto-fermenting is not rocket science.  And just a couple of tablespoons at each meal not only aids digestion but also is a powerhouse of nutrition.  Go buy some cranberries while you still can!

Before you go chopping everything, start your whey dripping.  You can use yogurt or kefir.  In the above picture, I poured kefir into a coffee filter that I sat on a strainer/funnel combo on top of my jar.  The clear-ish liquid that comes out the bottom is whey.

In a food processor, coarsely chop cranberries and apples.  I used my blade attachment but the shredded attachment would work, too.  (My shredder fell jumped off the counter and broke.  Boo.)

Pour everything into a bowl and stir.

Stuff it into a jar.

I'm pointing to the liquid level.  You'll want to add enough filtered water (no fluoride or chlorine) to cover the top of the fruit.

At this point I decided to use the remainder of the can of pineapple and added about a cup of filtered water.

Let it sit on your counter for 2-3 days before putting into the fridge.  If your kitchen is cool (less than 65*), consider setting your ferment near an alternative heat source - like run a dehydrator for warmth or plug up your crock pot.

Here's my recipe for a two quart (or half gallon) jar:
10 oz cranberries, chopped
4 small apples, chopped
1 can (18oz?) crushed pineapple, I drained it to use the juice for something else but the juice would be fine in this.  Actually a fresh pineapple would be best, but I couldn't bring myself to pay $5 for one.
1/2 lemon, squeezed
1/2 t powdered cloves
2 t cinnamon, heaping
1/4 c rapadura or sucanat (unrefined sugar)
1 t real salt
1/2 cup whey
filtered water as needed.

Mix the above and keep on your counter for 2-3 days then refrigerate.

Unlike sauerkraut that will keep for months (a year?!) in the fridge, Nourishing Traditions recommends eating the chutney within two months.

-Julie

11/14/12 EDIT:
When I made this today, I decided to add 2 oranges (processed with apples) - because I had them on hand.  As a result, I did not add the half squeezed lemon nor was the extra water needed.