Wardeh over at GNOWFGLINS posted this 5-Spice Apple Chutney. I didn’t have all the ingredients on hand, but since I can’t follow a recipe without making it my own I thought I’d take it as inspiration and see what happens anyway. Here’s how I did it:
1.5 cups partially dehydrated blueberries (in the freezer from last summer)
1.5 cups crispy walnuts
3/4 cup lemon juice
1/4 cup water kefir
1 tsp salt
1 Tbsp star anise*
1 Tbsp fennel*
1 Tbsp black peppercorns*
1 Tbsp ground cinnamon
1 Tbsp cloves
*In the future I will be making this with as little as half the spice listed. It got too strong after sitting in the fridge for a week or so.
- coffee grinder that you don’t use for coffee. Grind all spices together in a
- Core the apples and chop them into 1/4-1/2 inch pieces. (I like to use my hand crank apple master, but a knife works just as well.)
- Combine all the ingredients except the water in a bowl and toss to evenly spread the spices.
- Pack a half gallon jar and a quart jar with the mixture. Add water to each jar so that the contents are submerged, and at least 1 inch below the rim. Next time I’ll leave more like 2 inches. My jars overflowed!
- Put a lid on each jar loosely. Wardeh said “tightly,” but I don’t like unexpected explosions!
- Let sit at room temperature for a few days, checking to skim off any mold that forms.
- When you think it’s ready, eat it up! If your kids leave any for later, transfer it to the fridge.