Salsa and Chutney

If there's one thing that gets me excited, it's healthy, delicious convenience foods that help my dinner come together in a snap. So I don't mind putting in a little prep time now to fill my refrigerator with things like tomato salsa and apple chutney that make dinner a pleasure AND a convenience.

Salsa and Chutney

Tomato salsa and apple chutney

At last week's lacto-fermenting tomato salsa and chutney class, Jason Frishman (Burlington's fermentation guru) and I made a dozen jars of these with class participants and demonstrated how easy it is to turn them into a meal. (And don't miss the Sauerkraut 3 Ways workshop on October 25th!)

These jars are filled wtih salsa and chutney that will be lightly lacto-fermented over a day or two. The salt in the recipes helps create the perfect environment for good, healthy, lacto-bacteria to thrive and essentially pickle the salsa and chutney by acifiying it with the lactic acid they create. The result is that these jars keep for a lot longer in the fridge than they would otherwise. Eaten fresh, they give your digestive system a nice boost of enzymes and bacteria. Cook with them, and you have instant flavor to jazz up, oh.... how about a can of beans?

Chickpeas, onion, Indian spices, apple chutney, and yogurt create an Indian curry; serve with more apple chutney and rice:

Chutney

 

Black beans, onion, Mexican spices, and salsa create wonderful Mexican beans; serve with more salsa, grated cheese, and tortillas:

Black beans with chutney

I know I'm hitting the health and convenience message pretty hard here, but I would be amiss not to mention - the apple chutney knocked people's socks off! Sweet, spicy, and tangy all at once, with a distinct kick from Indian spices, it's great with not only curry, but also pork chops, grilled cheese, chickpea burgers, and more!

The rule of thumb with lacto-fermented salsa and chutney recipes is: Any ingredients, plus 1 Tbs. salt per quart jar. Press down in a jar so liquid rises to the top, cover, and keep at room temperature for a couple of days. Refrigerate and enjoy!

Lacto-Fermented Tomato Salsa

You can use this salsa recipe or your favorite salsa recipe, adding 1 Tbs. salt per quart jar of salsa
 
6 medium tomatoes
1 white or yellow onion
1 seeded jalapeno, or to taste
2 garlic cloves
1 tsp. oregano
1/2 bunch fresh cilantro
1 tsp. dried oregano
Juice from 1 lemon or lime
1 Tbs. salt (or 1 tsp. salt plus 2 Tbs. whey)
 
Make salsa by dicing the fresh ingredients and adding dried oregano, lemon/lime juice, salt, and optional whey.
 
Transfer to a quart-size mason jar and press down so liquid rises above the solids. Leave at least 1 inch space at the top of the jar. Cover and keep at room temperature for 1-3 days before transferring to the fridge. Salsa will keep for weeks or months in the fridge and flavors will continue to deepen. (If a little surface scum develops, it can be scraped off.)  Makes 1 quart.
 

Lacto-Fermented Apple Chutney

This makes a South Indian style pickled chutney with assertive flavors.

2 tsp. fenugreek seeds
1/4 boiling filtered water
6-8 apples (or substitute peaches, tomatoes, etc.)
1 cup raisins
juice of one lemon
1 Tbs. whole cumin seeds
2 tsp. black or brown mustard seed
1 tsp. fennel seeds
1 4-inch piece of ginger, peeled
1 tsp. powdered turmeric
1 Tbs. sucanat or brown sugar
2 Tbs. salt (or 1 Tbs. salt plus 1/4 cup whey)
1/4 tsp. cayenne (opt.)
 
Prepare ahead: Put the fenugreek seeds in a small bowl and pour the boiling water over them. Allow to soak overnight or for at least 6 hours.

Peel apples and cut into small dice (peel peaches and blanch and peel tomatoes, if using). Put in a large bowl along with raisins.

Squeeze the juice of the lemon over the apples. Add the fenugreek water (not the seeds).

In a small cast iron skillet, toast the cumin, mustard and fennel over medium heat until they begin to smell fragrant. Add the seeds to the apples and raisins.

Mince the ginger and add ginger and turmeric to the apple mixture.

Sprinkle the sugar over the apples and salt or salt/whey combination. Add cayenne if using. Stir thoroughly and taste. The mixture should be salty but delicious.
 
Put in food processor (in 2 batches, if necessary), and blend until still chunky but starting to get juicy.

Transfer to 2 quart-sized mason jars and pack down. Weigh the inside down with a smaller jar filled with water, or check and press down each day.

Allow to ferment at room temperature overnight or up to 2 days. Transfer to the fridge and eat within weeks or months. Makes 2 quarts.
 
Adapted from Full Moon Feast
Cooking Classes, Food Preservation