Fruity and spicy raspberry chutney
- 100 g fresh raspberries
- 1 small cucumber (roughly 75 g)
- 2 tbsp dried cranberries
- 1 small red onion
- 1 tsp organic orange zest
- 1/2 tbsp Herbamare®
- 2 tbsp Molkosan®
- 1 tsp cane sugar
- 1⁄2 tsp garam masala
- 1 tbsp raspberry vinegar (or cider vinegar)
Full of Goodness
Fermented vegetables also develop unique flavours and have a positive effect on the intestinal flora (microbiota) and subsequently on the immune system.
How to make Fruity and spicy raspberry chutney
1. Rinse 100 g fresh raspberries, finely slice 1 small cucumber (roughly 75 g), and carefully combine with 2 tbsp. dried cranberries.
2. Mix together 1 finely chop small red onion, 1 tsp. organic orange zest, 1 tsp. cane sugar, ½ tsp. fine sea salt, some freshly ground black pepper, ½ tsp. garam masala, 15 ml raspberry vinegar (or apple cider vinegar) and 30 ml Molkosan® and pour over the fruit mixture.
3. Carefully stir together and pour into a ¼ litre preserving jar. Gently press down until the brine sits above the fruit mixture. Cover loosely with a piece of cheesecloth or a lid and leave to ferment for five hours at room temperature (away from sunlight). Seal the jar and store in the fridge.
TIP: The full flavour of this chutney develops after three days and keeps for up to four weeks.
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Heike is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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