Fruit Chutney Base

Fruit Chutney is a category of lacto fermented food created by Bill Hettig, the original inventor of the Perfect Pickler. “With so many ways to enjoy ferment-rich foods I did notice a missing style – so I came up with this probiotic-rich “fruit cup” —like a chutney it’s spicy, sweet-tart, but is not cooked.” – Bill Hettig  

Fruit Chutney’s main ingredient is JICAMA ROOT [HEE-ca-ma].  Jicama is normally eaten peeled and raw.  The texture and taste of Jicama is much like that of an apple or pear.

So try out Fruit Chutney for yourself using this easy-to-make Fruit Chutney Base!  This base includes everything except the fruit and spices you will add later.

Recipe makes 1 quart.

Ingredients for Fruit Chutney Base:

• 3 1/2 cups of Jicama Root, peeled and grated.
• 1/4 teaspoon of pepper, freshly ground is best.
• 2 teaspoons of vanilla extract.
• 1 tablespoon of finely grated ginger.
• 1 tablespoon of Celtic Sea Salt or other premium brand for the brine.
• NOTE: [Exchange bosc pear or Asian pear for the jicama if jicama is hard to source. Same amount and technique]. These base fruits are not prebiotic, but in a pinch no one will know!

Directions for Fruit Chutney Base:

1. Load your Jicama Root, pepper, vanilla extract, and grated ginger into a clean, 1 quart jar.  Tamp lightly until about 2 inches from the jar lip.
2. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 1 tablespoon of salt to 2 cups of water for this 1-quart batch.
3. Fill your jar with this brine solution until about 1 inch from the jar lip.
4. Use some sort of weighty object to hold the Fruit Chutney Base under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
5. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until its snug.
6. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
7. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Fruit Chutney Base is sour enough for you. If it is not, just add a day and re-check.  Also keep in mind if the chutney isn’t sweet enough, you can add a couple tablespoons of sweetener if you like.
8. After fermentation is complete, you can add 1 pound of shredded or small diced fruit of your choice [2 cups].  Note: you can use minced or dried fruit.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!  Also be sure to check out Bill Hettig’s website, Cook Share!  There you will be able to find many more recipes just like this one!  https://cookshare.net/