Raisin Chutney

dsc_1322RECIPE #310, DAY #506


ORIGINAL RECIPE: “Raisin Chutney” from Sally Fallon’s Nourishing Traditions*

TIMING: 10 minutes, after you’ve soaked the raisins for an hour, then 2 days to age


TOOLS: A small food processor and a spice grinder


HEALTH: This is a fermented fruit with lots of spices. You can’t get much better than that. Just find a place to dollop it and you’re doing alright.dsc_1323

EXPERIENCE: So, we may have actually eaten this fresh, not fermented, simply because I didn’t realize I wanted to make it until it was time to make dinner. Also, fermenting things sort of freaks me out, even though it is great for you to eat fermented foods (and I love things like kombucha, sauerkraut, and kimchi, to name a few). Don’t be afraid. If you have the time, ferment it and let me know how it tastes.

This paired really nicely with Teriyaki Duck Breast, but my family was less enthused because it is–how should I say this?–different. It would be great with lots of roasted meats, like chicken or pork, and especially with a Middle Eastern or North African- or Indian?-influenced meal.

NOTES:  Where can you find whey? In quality, plain yogurt, for one. You’ll just need to strain it out. You could also make your own at home.


  1. Put 1 1/2 cups raisins in a bowl and cover with warm water. Allow to sit for 1 hour, then drain.
  2. In a spice grinder or mortar, crush 10 black peppercorns, 1/4 teaspoon red pepper flakes, 1/2 tablespoon coriander seeds, 1/2 tablespoon cumin seeds, and 1/2 tablespoon anise seeds until powdered, but somewhat coarse. Set aside.
  3. In a small food processor, pulse 2 garlic cloves and 1/2 tablespoon minced ginger with a couple handfuls of cilantro. Add the raisins, and process until a course paste. Add the spice blend. Set aside.
  4. In a small bowl, mix together 1 teaspoon salt, 2 tablespoons whey, and 1/2 cup filtered water. Set aside.
  5. Pack the paste into the bottom of a pint-sized Mason or Ball jar and poke a few holes through to the bottom. Gently pour the water over the top. Cover, and allow to it for 2 days at room temperature.
  6. Move to the fridge and use within 2 months.


Serve with a roasted meat, like pork, chicken, or duck. It would pair especially well with Middle Eastern, North African, or Asian flavors. I enjoyed it with the Teriyaki Duck Breast, but a Moroccan lemon chicken would also work.

*Recipe changed from the original.


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