Fruit Chutney Additions

Here are several Froot Chutney Additions for the Fruit Chutney Base developed by Bill Hettig.  If you have not made the base yet, please go ahead and make that first, as these recipes are only additions to the base recipe.

Recipes by Bill Hettig.

All additions are for 1-quart recipes.

Addition 1: Cherry-Almond Chutney

Ingredients:

• 2 cups of cherries (dried cherries works as well).
• 1 teaspoons of almond extract.
• 1/4 teaspoon of ground cardamom.
• 2 tablespoons of maple syrup.

Directions:

1. Before fermentation, add cherries, almond extract, and ground cardamom to the Fruit Chutney Base.  Mix well.
2. After fermentation, mix in your maple syrup.

Addition 2: Pina Aloha Fruit Chutney

Ingredients:

• 2 cups of diced pineapple.
• The zest and juice from one lime.
• 1/2 teaspoon of turmeric.
• 1/2 teaspoon of ground cardamom.
• 1/4 cup of shredded, unsweetened coconut.

Directions:

1. Before fermentation, add pineapple, lime zest, lime juice, turmeric, cardamom, and shredded coconut to the Fruit Chutney Base.  Mix well.
2. After fermentation, add simple syrup, pineapple juice, or other sweetener to taste.

Addition 3: Kiwi Nutmeg Fruit Chutney

Ingredients:

• 2 cups of diced kiwi.
• 1/2 teaspoon of nutmeg.
• Zest from one lime.

Directions:

1. Before fermentation, add your kiwi, nutmeg, and lime zest to the base.  Mix well.
2. After fermentation, add your favorite sweetener to taste.

Addition 4: Strawberry Root Beer Chutney

Ingredients:

• 2 cups of diced strawberries.
• 1/2 teaspoon of root beer extract.
• Strawberry Jam.

Directions:

1. Before fermentation, add your strawberries and root beer extract to the base.
2. After fermentation, add strawberry jam as sweetener to your personal taste.

Addition 5: Strawberries and Cream Froot Chutney

Ingredients:

• 2 cups of chopped strawberries.
• 1/2 teaspoon of ground cardamom.
• 1/2 teaspoon of almond extract.
• 1/4 cup of shredded coconut.
• 1/4 cup of coconut milk.
• 1/4 cup of strawberry jam.

Directions:

1. Before fermentation, add your chopped strawberries, ground cardamom, almond extract, and shredded coconut.  Mix well.
2. After fermentation, add the coconut milk and strawberry jam.

Addition 6: Mango Tango Fruit Chutney

Note: If you have unripe (green) mango, you can substitute it for the Jicama.

Ingredients:

• 2 cups of chopped, ripe, and dried mango.
• 1/4 cup of shredded coconut.
• 1/2 teaspoon each of cardamom, cinnamon, and turmeric.
• 1/4 teaspoon of freshly grated nutmeg.
• Honey (for after fermentation sweetening).

Directions:

1. Before fermentation, add your mango, coconut, cardamom, cinnamon, turmeric, and nutmeg to your Fruit Chutney Base.
2. After fermentation, sweeten to your prefered taste with honey.

Addition 7: Papaya Fruit Chutney

Note: Feel free to use green papaya in place of Jicama for equally good results.

Ingredients:

• 2 cups of ripe papaya.
• 1/2 teaspoon of almond extract.
• 1/2 teaspoon of cardamom.
• 2 tablespoons of simple syrup.

Directions:

1. Before fermentation, mix in your papaya, almond extract, and cardamom to your base.
2. After fermentation, add 2 tablespoons of simple syrup to sweeten.

Addition 8: Watermelon-Balsamic Vinegar

Ingredients:

• 2 cups of diced watermelon (drained of any juice).
• 1/2 cup of freshly chopped basil.
• 2 teaspoons of balsamic vinegar.
• 2 tablespoons of simple syrup.
• 1 extra cup of chopped basil for after fermentation.

Directions:

1. Before fermentation, mix into your base the watermelon and chopped basil.
2. After fermentation, add the balsamic vinegar, simple syrup, and the extra cup of chopped basil.

Addition 9: Dried Fig and Maple Syrup

Ingredients:

• 2 cups of dried figs, coarsely chopped.
• 1/2 teaspoons each of cardamom and nutmeg.
• 2 tablespoons of maple syrup.

Directions:

1. Before fermentation, add your figs, cardamom, and nutmeg to the base.
2. After fermentation, mix in the maple syrup as sweetener.

Addition 10: “Gingerbread” Fruit Chutney

“Combine this warm spice blend with apple, pear, or banana to enjoy a “cookie” chutney.” – Bill Hettig

Ingredients:

• 1 tablespoon of molasses.
• 1 teaspoon of ground ginger.
• 1 teaspoon of cinnamon.
• 1/2 teaspoon of nutmeg.
• 1/2 teaspoon of almond extract.

Directions:

1. Mix all the ingredient into the Fruit Chutney Base before fermenting.
2. Enjoy!

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 make sure to take a look at Bill Hettig’s website, Cook Share!  He is the original founded and creator of Perfect Pickler, so make sure to show him some support!