Makes 16–24 ounces (1–1.5 pints); Prep 30 minutes;
Ferment 1 week
Top crackers or crostini with goat cheese, labneh or
other spreadable cheese, and serve with dollops of this
tangy-sweet chutney. Or use chutney as a condiment for
salads or roasted pork chops, tenderloin or chicken.
2¼ cups diced strawberries (1/8-inch pieces)
1 cup sliced rhubarb, pink stalks only, discard leafy tops
Juice of 1 lemon
1 tablespoon whey (liquid from the top of a yogurt
carton) or milk kefr
2 teaspoons fne sea salt (Celtic or Himalayan
2 teaspoons whole black peppercorns or
½ jalapeño, diced
1½ teaspoons rapadura sugar or organic
evaporated cane juice sugar
1. In a medium bowl, combine strawberries, rhubarb,
lemon juice, whey or kefr, salt, peppercorns or jalapeño
and sugar; mix until well combined.
2. When mixture is well combined, begin to spoon it into
a 24-ounce glass mason jar or other sterilized glass vessel.
After every couple spoonfuls, use a wooden tamper to
pound chutney mixture tightly into jar. ( TIP: Tightly pack
chutney mixture to eliminate air bubbles. A glass weight
is handy for keeping the chutney submerged.)
3. Wipe inside lip of jar to remove any stray fruit pieces
or liquid. Cover jar tightly with a regular or airlock lid.
Set jar in a dark, cool place to ferment for 1 week, or
until bubbles form and chutney takes on a fermented,
tangy taste. When fermented to desired taste, place a
new lid on jar, label with date and store in refrigerator
up to 3 weeks.