Onion Chutney

This recipe presents a delightful twist on the classic onion relish by incorporating the sweetness of apples and the chewiness of raisins. The combination of flavors creates a unique and delicious relish that can enhance a variety of dishes. The addition of ground cumin, mustard seed, and curry powder adds a touch of warmth and complexity to the relish, making it a versatile condiment for sandwiches, burgers, or as a side accompaniment to your favorite meals.

Through the process of fermentation, the natural sugars in the onions, apple, and raisins are transformed, resulting in a tangy and slightly sour relish. Fermentation also introduces beneficial bacteria that can promote gut health and enhance the overall nutritional value of the relish.

With simple ingredients and easy-to-follow instructions, this fermented onion, apple, and raisin relish can be prepared at home and enjoyed throughout the year. It’s a great way to preserve the flavors of the season and add a unique twist to your culinary creations. So, gather your ingredients, sterilize your fermentation vessel, and embark on a flavorful journey of fermentation with this delicious relish recipe.

Yield: About 1 quart
(fermentation vessel: 1 quart or larger)

INGREDIENTS:

• 3 large onions, sliced or diced
• 1 apple, diced
• ½ cup raisins
• 1 teaspoon ground cumin
• 1 teaspoon mustard seed
• 1–2 teaspoons unrefined sea salt
• 1 teaspoon curry powder (page 124)
• 1 tablespoon sauerkraut brine (from your stash in the fridge)

INSTRUCTIONS:

1. In a large bowl, combine the sliced or diced onions, diced apple, raisins, ground cumin, mustard seed, and the desired amount of unrefined sea salt.
2. Mix well to evenly distribute the ingredients and salt.
3. Add the curry powder mixed with sauerkraut brine to the bowl and incorporate it into the mixture.
4. Transfer the relish mixture to a 1-quart or larger fermentation vessel.
5. Press down on the mixture to create a brine that covers the ingredients. The brine will be created by the natural juices released from the onions, apple, and raisins.
6. Ensure that the relish is fully submerged in the brine. If needed, press down further or add a small weight to keep it submerged.
7. Cover the fermentation vessel with a lid or use a fermentation airlock system.
8. Place the vessel in a cool spot, away from direct sunlight, and allow it to ferment for the desired period.
9. Check the vessel daily to ensure the relish remains submerged in the brine. Skim off any harmless scum that forms on the surface.
10. Taste the relish starting from day 7 to determine the level of fermentation and flavor you prefer. Ferment longer if a stronger flavor is desired.
11. Once the relish has reached your desired level of fermentation, transfer it to jars, leaving as little headroom as possible to minimize air contact.
12. Secure the lids tightly and store the jars in the refrigerator.
13. The fermented onion, apple, and raisin relish can be stored refrigerated for several months.

TIPS:

• Ensure that your fermentation vessel is clean and sterilized before starting the fermentation process. This helps create a favorable environment for the beneficial bacteria to thrive and reduces the risk of contamination.
• Use high-quality ingredients, such as fresh and organic onions, apples, and raisins, to achieve the best flavor in your relish.
• Adjust the amount of salt according to your taste preferences. Start with the lower end of the recommended range and add more if needed. The salt helps to draw out moisture from the ingredients and inhibit the growth of harmful bacteria.
• Keep an eye on the fermentation vessel during the fermentation period. Check daily to make sure the relish remains submerged in the brine. If necessary, press down on the mixture or use a weight to keep it submerged. This helps prevent mold growth and ensures a successful fermentation process.