To make the brine: bring
Water (1 cup)
to a boil. Pour into a bowl and dissolve the
Sea Salt (1 tsp)
. Set aside.
To make the whey: Add
Organic Whole Plain Yogurt (1 cup)
to cheesecloth. Put in a sieve or strainer and drain liquid into a saucepan.
Plums (1 cup)
Pineapples (1 cup)
Mangoes (1 cup)
Peaches (1 cup)
and add to a large mixing bowl. Add
Cayenne Pepper (1 tsp)
Whole Coriander Seeds (1/2 Tbsp)
Ground Cinnamon (1/2 Tbsp)
Roughly chop fresh
Fresh Cilantro (1/2 cup)
Fresh Mint Leaves (1/3 cup)
and add to mixture. Also, grate and add
Fresh Ginger (1/2 Tbsp)
Lime Juice (to taste)
Sea Salt (1/4 tsp)
Raisins (1/3 cup)
Add 1 tablespoon of the whey and mix well.
Add mixture to a wide mouthed mason jar. Pack it in a little to maximize the space and draw out the liquid. Cover chutney with the salt brine until it reaches about one inch (2.5 cm) above the shoulder of the mason jar.
Top it with Kraut Source appliance.
Allow chutney to ferment at room temperature for 3 to 5 days. After fermentation, place the standard mason jar lid and ring on and store in the fridge.