Monday, September 29, 2014

Raw Fig Chutney

Chutneys are wonderful companions to cold cuts and cheeses. My aged macadamia nut cheese can stand alone, but it tastes even better if accompanied by a sweet and spicy raw fermented fig chutney.

Raw fermented foods are truly living foods. They help stabilize intestinal flora, improve digestion and strengthen the immune system. 

I used figs because they are in season right now, but you can use pears or plums if you prefer. The trick is to allow the ingredients to ferment for at least couple of days.

  • 10 fresh figs
  • 1 1/4 cup raisins (soaked in water overnight)
  • 1 Tbsp probiotic powder (make sure your formula contains Lactobacillus acidophilus)
  • 1/2 cup purified water for blending
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 1 small red hot chili pepper, chopped seeds removed
  • 1 tsp Celtic sea salt (add more if needed)
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon

  • Wash the figs and cut off the tops. Cut figs into quarters and place them in a large mixing bowl. Add chopped onion, set aside.
  • In a blender combine raisins, chili pepper, garlic, spices and water. Blend until smooth. Add probiotic powder, blend again.
  • Pour the mixture over the figs and onions. Mix well, but do not break the figs. Add more water if the mixture is too thick.
  • Pour the mixture into a clip top jar leaving about 1 inch space between the fig chutney and the lid. Your chutney will expand during the fermentation process and it will need the extra space in the jar.
  • Place the jar in a warm place and allow the chutney to ferment for at least two days. On the second day of fermentation slightly open the lid to let the excess air out. This will prevent the overflowing. You can continue the fermentation process for another two to three days. Remember to let the excess air out every day.
  • Once your chutney has fermented to your personal preference, store the jar in the fridge. Consume within four weeks. 

Tip: For a variation of taste you can add chopped orange peel or some grated fresh ginger.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

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