(This recipe should only be used when symptom free for 2-3 months.)
Makes one quart. From Nourishing Traditions.
- 3 cups raisins, soaked in warm water for an hour
- 4 cloves of garlic, chopped
- 1 bunch of cilantro (stems removed)
- 20 black peppercorns
- 1/2 tsp. red pepper flakes
- 2 tbsp. coriander
- 1 tbsp. anise
- 1 tbsp. freshly grated ginger
- 2 tsp. sea salt
- 1/4 cup liquid whey (strained from yogurt, kefir, or raw milk) OR 1 tbsp. prepared vegetable starter culture (where to buy veggie starter cultures)
- 1 cup filtered water
Place garlic and cilantro in your food processor and pulse a few times. Drain the raisins and add to the food processor, along with the peppers and remaining spices. Pulse until the mix becomes paste-like.
Transfer to a quart-sized jar and press down with a wooden spoon to remove air pockets. Mix salt and whey (or starter culture) with water and pour into jar. You may need to poke a few holes in the chutney to help the liquid percolate through the jar. If necessary, add more water to cover the chutney. Leaving at least 1 inch of air below the top of the jar, cover tightly and keep at room temperature for 2 days.
Transfer your Raisin Chutney to the refrigerator and consume within 2 months.