Fennel Chutney

Fennel Chutney is a delightful and tangy condiment that adds a burst of flavor to various dishes. This recipe combines the unique flavors of fennel bulbs, sweet onions, dried cranberries, raisins, and garlic, which are fermented to create a delicious and long-lasting chutney. It pairs well with turkey sandwiches, cream cheese wraps, or can be used as a condiment in a brunch spread. With simple ingredients and a straightforward fermentation process, you can enjoy the flavors of this homemade chutney for up to 8 months when stored properly in the refrigerator.

Yield: About ½ gallon
(fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• 10 fennel bulbs
• 2 sweet onions (any type is fine), diced
• 1–2 tablespoons unrefined sea salt
• 1 cup dried cranberries
• ½ cup raisins
• 5–6 cloves garlic, minced

INSTRUCTIONS:

1. Thinly slice the fennel bulbs and cores with a knife or mandoline. For a finer texture, chop the slices. Place the fennel in a large bowl and add the diced onions. Mix well.
2. Sprinkle in 1 tablespoon of salt and work it into the mixture using your hands. Taste the mixture; it should be slightly salty without being overwhelming. Add more salt if needed.
3. If the brine is not forming easily, pound the mixture a bit or let it sit covered for 30 to 45 minutes. Add the cranberries, raisins, and minced garlic. Toss and massage the mixture for a few minutes to ensure everything is well mixed. Brine should start to build at the bottom.
4. Pack the mixture into a jar or crock, pressing it down to remove any air pockets. As you pack, more brine will be released, and you should see brine above the vegetables.
5. Top the ferment with a quart-sized ziplock bag. Press the plastic down onto the surface of the ferment, fill it with water, and seal it. This will act as both a follower and a weight.
6. Place the jar or crock on a baking sheet in a cool area out of direct sunlight. Allow it to ferment for 7 to 14 days.
7. Check daily to ensure that the vegetables are submerged in the brine. You may notice some harmless scum on the top, but refer to the appendix if you have any concerns.
8. Starting from day 7, you can begin testing the ferment. It should be ready when the flavors of the dried fruits have mingled with the slight sourness of the ferment.
9. Store the chutney in jars with tightened lids in the refrigerator, leaving as little headroom as possible. Make sure to tamp the ferment down.
10. This fermented chutney can be kept refrigerated for up to 8 months.

TIPS:

• Use fresh and firm fennel bulbs for the best flavor and texture in your chutney.
• Adjust the amount of salt according to your taste preferences. Start with the suggested amount and add more if needed during the mixing process.
• Consider adding a touch of sweetness by using golden raisins instead of regular raisins, or adding a drizzle of honey to the mixture.
• Feel free to customize the chutney by adding other ingredients such as chopped fresh herbs, spices, or even a splash of vinegar for extra tanginess.
• Ensure that the vegetables remain submerged in the brine during the fermentation process. This helps prevent mold growth and ensures a successful fermentation.
• Label the jars with the date of preparation to keep track of the chutney’s freshness and determine when it’s time to consume or discard it.