Apple Blatjang (Chutney) Fermented

Posted by in Fermenting .
Apple Blatjang (Chutney) Fermented

This incredible recipe has its origins in Cape Town and was handed down to one of our Fowlers family by a Cape Malay friend.  It utilises a lacto fermentation process, so be sure to use filtered water where stated.

Yield 1 x No.31 botlle, used in conjuction with Fowlers Fermenting Lid Set.

Ingredients
3 cups apples, skins on cored & finely chopped
2 tsp sea salt
1/2 cup raisins
1 tsp ground cumin seeds
1 tsp crushed dhania (coriander) seeds
1/2 tsp dried red chilli
2 tbsp raw honey
1/2 cup filtered water
2 tbsp whey (liquid from a tub of yogurt)
1 tbsp apple cider vinegar

Method
To make the fermenting liquor combine filtered water, vinegar, whey, honey and sea salt.  
In another bowl combine the apples, raisins and spices and pack firmly into Fowlers No.31 bottle.  Pour in liquid mixture ensuring apples etc are completely submerged.  If they are not, add some additional water (filtered).
Add a small plastic container to the top of the jar which, when the lid is added, will keep contents submerged.  Fit ring, s/s Fermenting Lid, airlock and clip.
Allow to ferment, at room temperature, for 2-5 days tasting each day.  Once a satisfactory flavour has been achieved refrigerate to halt the fermentation process or process in your Fowlers Preserver as per preserver type with a regular s/s lid & clip
Refrigerate once opened, will keep under refrigeration for 2 months.
Fabulous served with finely shredded cabbage and freshly & thinly sliced tart apples as a side or salad. 

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