The Thanksgiving holiday is upon us and if your family is anything like ours, that equates to an entire three days of overindulging our appetites. So this year, I have decided to include a naturally, fermented chutney to help us digest all of those rich foods. As a result of an over abundance of garden carrots, coupled with my love of all things ginger and cinnamon, a carrot and cranberry spiced chutney was the yummy conclusion. This recipe was inspired by cultures for health, spiced carrots.
With a food processor, finely chop the cranberries, pecans, Clementine, ginger, spices, sugar and salt. Add to the shredded carrots and mix well with clean hands. Pack into mason jars, gently pounding it with a wooden spoon to get the juices flowing and to release air bubbles. Top with filtered water to just cover the chutney while leaving an inch of space at the top of the jar. Cover jars with lids and store in a cool dark spot. Check on jars daily for 3-5 days and cover with extra water when needed. The chutney will then be ready for cold storage in the fridge and should keep for several weeks.
So before I slip into my turkey-induced food coma on Thanksgiving day, I can rest assured that my fermented chutney is helping me to do some digesting! Wishing you all a very happy Thanksgiving from all of us at ZOE Farms - Erin
Tags: Fermented Carrot-Cranberry Chutney
Category: Using the Food We Grow
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Jun 21st, 2017
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