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Pineapple Chutney
Makes One Quart
1 small pineapple
1 bunch of cilantro, coarsely chopped
1 tablespoon freshly grated ginger
2 tablespoons fresh lime juice
1 teaspoon sea salt
1/4 cup whey*
1/2 cup filtered water
Directions
Mix pineapple, cilantro and ginger and place in a quart sized,
wide-mouth mason jar. Press down lightly with a wooden pounder or a
meat hammer. Mix lime juice, sea salt and whey with water and pour over
pineapple, adding more water if necessary to cover the pineapple. The
chutney should be at least 1 inch below the top of the Jar. Cover
tightly and keep at room temperature for 2 days before transferring to
refrigerator. This should be eaten within two months.
Variation: Hot Pineapple Chutney
Add 1 small red onion, 1 jalapeno pepper, and 1/2 red pepper, all finely
chopped.
*WHEY is a starter culture for lacto-fermented vegetables and fruits.
It has a lot of minerals. One tablespoon of whey in a little water will
help DIGESTION. Whey also will keep your muscles young ,your joints
movable and your ligaments elastic. If you are using raw milk place the
milk in a glass clean container and allow it to stand at room
temperature 1-4 days until it separates. If you are using homemade or
good quality commercial plain yogurt no advance preparation is
necessary. Line a large strainer set over a bowl with a clean dish
towel. Pour in the yogurt or separated milk, cover and let stand at
room temperature for several hours (longer for yogurt). The whey will
run into the bowl and the milk solids will stay in the strainer. Tie up
the towel with the milk solids inside being careful not to squeeze. Tie
this little sack to a wooden spoon placed across the top of the
container so that more whey can drip out. When the bag stops dripping
the cream cheese is ready. Store whey in a mason jar and cream cheese
in a covered glass container. Refrigerated, the whey will last for 6
months and the cream cheese for 1 month.
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