Onion Chutney
Ingredients
- 3-4 carrots
- 4 white onions peeled and in half
- 1.5 cups of sultanas
- 2 tbspn salt
- 1/2 tspn cumin seed
- handful of fresh basil
- 1/2 cup of homemade whey
- 1/2 cup water
Instructions
- Place the onions in the food processor and pulse until onions are a fine mince.
- Add the carrots and pulse until fully combined with onions.
- Place all other ingredients in the processor and blend until it is fine (or coarse depending on your preference).
- Get a clean and sterilised mason jar and put mixture in.
- Use a spoon or potato masher to level the mixture up - you want a even, tightly packed jar of chutney.
- Leave it at room temperature for 3 days (this is the important part) then transfer to the fridge.
Notes
If you don't have any whey, you could try using a few tbspns of organic probiotic yogurt instead, or emptying out a probiotic supplement (out of its capsule) into the mixture. I have never done it but in theory it should work, let me know if you try it.
Adapted from From Nourishing Traditions by Sally Fallon