So after the LONG hiatus ( my dad broke a spinal vertebra so it was a busy summer, thankfully he’s out of his brace and walking with one crutch) the food dissection is back. With an easy, probiotic-rich recipe made for late summer/early fall.
Apples are coming in season, and to get on with annoying our favorite Dic-Tator, apple chutney is in order.
Apples are one of the healthiest fruits out there. They stablize blood sugar, are full of soluble fiber that help regular blood lipid levels, and even alter gut flora to make important dietary fats like butyric acid (which feed our good bacteria) more bioavailable. Add the burst of probiotics from fresh whey, a burst of minerals from the Himalayan salt and some good old cinnamon, cloves, and anise and cane sugar, topped with citrusy, this is a heart and soul filling recipe to be made as long as apples are available. All groups of taste buds are stimulated with this dish – you have sweet, salty, sour, and umuami ( which comes with the whey and lacto-fermenting).
The recipe is simple, the only hard part is the waiting 😉
1 kg apples peeled and cut into bite sized pieces
1/4 cup yogurt or kefir whey, strained
1 & 1/2 teaspoon fine Himalayan salt
1 tablespoon ground cinnamon
1/4 teaspoon ground colves
1/4 teaspoon ground anise
2-3 tablespoons cane sugar ( depending on the sweetness of the apples)
zest of 1 lemon
juice of 1 lemon
1/2 cup raisins ( optional)
Large bowl and spoon
Lemon rind zester/peeler
2 quart or 3 1/2 liter jars
Place apples in a large bowl and mix with spices, cinnamon and sugar. Then add the salt ( the apples will start to let their juices out). Mix the zest and lemon juice and add the whey. Pack tightly into jars so that the juices cover the chutney on tope. Let it set from 1-2 days in a room tempertatre spot, and taste to serve. Delicious yogurt or kefir, pancake or waffle topping, nd a great side dish to meat, fish and vegetable meals. Cheers and good health!