Lacto Fermented Pineapple Chutney Food
LACTO-FERMENTED PINEAPPLE CHUTNEY
Lacto-fermentation is a traditional preservation technique that introduces beneficial probiotic bacteria. Lacto-fermented foods are technically raw which means their enzymes and other nutrients are kept intact. Eating a small portion of lacto-fermented food at each meal greatly enhances digestion and helps eliminate heart burn. This recipe is from Eat Fat, Lose Fat by Mary Enig and Sally Fallon
Provided by NRG Tribe
Categories Pineapple
Time 15m
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a large bowl, mix pineapple, cilantro, ginger and jalapeno.
- Place mixture in a quart sized mason jar and press down slightly with a wooden pounder or meat hammer.
- Mix together lime juice, salt, whey and water and pour over pineapple.
- Add more water if necessary to cover pineapple mixture.
- The water line should be at least 1 inch below the top of the jar.
- Cover tightly and let sit at room temperature for 2 days before transferring to the refrigerator.
- Consume within 2 months.
Nutrition Facts : Calories 245.6, Fat 0.8, SaturatedFat 0.1, Sodium 4673.2, Carbohydrate 64.3, Fiber 7.7, Sugar 44.6, Protein 3.4
PINEAPPLE CHUTNEY
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
Provided by Good Food team
Categories Condiment
Time 1h25m
Yield Makes 3 x 330ml or 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.
Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
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