Fermented Green Chutney
Fermented Green Chutney
Description
Fresh leafy greens support liver, kidney detoxification, and hormone regulation. This Indian green chutney is a great way to incorporate diverse greens into your diet. Fermenting extends its shelf life and adds good-for-your-gut probiotics, as well as a more complex flavor.
Equipment: Food processor or blender; sterilized or well-cleaned large glass jar with lid
Note: You can use whey from Homemade Dahi & Yogurt, buttermilk from Cultured Butter & Ghee, or another homemade or store-bought fermentation starter of choice (kombucha, kefir, kvass, etc) in this recipe. This enhances the fermentation process, but is not crucial. Even without an external active culture, the green chutney has enough of its own good bacteria to begin lacto-fermenting.
Ingredients
Makes about 9 oz (250 g) Yield
- 2 cups (30 g) cilantro with the stems, roots removed
- 2 cups (25 g) mint
- 1 cup (20 g) fenugreek (methi) leaves
- 1 Tbsp moringa powder (optional)
- 5 garlic cloves
- 4 green chiles, stems removed
- 4 Tbsp (60 ml) old-pressed avocado oil
- 2 tsp salt
- ½ tsp black pepper
- 4 dried apricots, soaked and chopped
- ¼ to 1 cup water
- 4 Tbsp (60 ml) whey, buttermilk, or kombucha (optional)
Directions
-
Step 1
Add all the ingredients to a blender jar or food processor and pulse or blend. Add ¼ cup water for a smoother blend, pouring in more as needed (up to 1 cup total). The mixture should be smooth but still thick. -
Step 2
Pour the chutney into your clean jar. Stir in the whey, buttermilk, or kombucha (if using). Mix well. -
Step 3
Close the lid and store the jar in a cool dark place to ferment for 24 hours. -
Step 4
After 24 hours, store the chutney in the refrigerator to slow down fermentation. It will last at least a week, if not longer.
Substitutions: Feel free to use any combination of leafy greens for different flavors and benefits. Instead of apricots, you can use 2 tsp black currants or raisins.
Try It With: Beet Rotis
Zero-Waste: Add the coriander (cilantro) roots to your stockpot for a flavorful broth.
About the author
Moina Oberoi
Moina Oberoi is a chef and entrepreneur working with organic, sustainable, and Ayurvedic foods. She is the founder and MD of India’s first kefir manufacturing company, MO’s Superfoods.
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