Spicy Fermented Carrot & Jalapeno Chutney
Prep time: 
Total time: 
Serves: 3 c
  • 4 c Carrots, grated (about 2 bunches) (leave peel on if organic)
  • 30 Jalapenos or Serranos (or a combo of both), sliced thin
  • 2 Tbsp fresh Turmeric, grated (or 2 tsp dried)
  • Several grinds of Black Pepper, to enhance turmeric absorption
  • 1 Tbsp + 1 tsp Sea Salt
  • Water (as needed)
  1. Mix all of the ingredients together and try to mash or bruise the veggies, using the bottom of a mason jar or muddler in order to release some of the liquid from the veggies (your hands would work too, just wear gloves to avoid burning, yellow hands).
  2. Use a canning funnel for ease (not necessary), fill a large mason jar with the mixture and press it down so that the liquid floats above the veggies (you may need to add enough water so that it covers the veggies)
  3. Place a weight on top to keep the solids from floating (either buy ones that are fitted to mason jars or use some slices of carrot, a cabbage leaf or a small jar filled with water that fits inside the bigger jar.
  4. Cover loosely with a two piece lid or a fermentation air-lock and leave at room temperature, out of the sun (in a cupboard works well) (but don't forget about it) for 5-7 days.
  5. Check on it daily to make sure there are no floaties (remove them) and squish out the solids to release air bubbles.
  6. After 5-7 days, cover it tightly with a proper lid and transfer to the fridge.
  7. Use a clean utensil to spoon it out to keep the bacteria uncontaminated (as in don't use the same one that you dipped in the mustard or licked)
  8. The solids are really good (and bacteria-rich) but so is the liquid, so use both. I put the spicy liquid in salad dressing, guacamole, salsa, sauces etc (or purée it together for a smooth sauce).
  9. This keeps in your fridge, covered for months.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/roots/fermented-carrot-jalapeno-hot-sauce/