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Lacto- Fermented Mint Chutney

This recipe is from sally fallon’s nourishing traditions.

Makes three cups

2 c fresh mint leaves
1 medium onion, peeled and coarsely chopped
4 cloves garlic, peeled and coarsely chopped
4 jalapeno chilies, seeded and chopped
2 T cumin seeds, toasted
2/3 c almonds, chopped
1 T sea salt
4 T whey
1 c filtered water

Place all ingredients except salt, whey, and water into food processor and pulse until finely chopped but not paste-like. place in a quart-sized, wide-mouth glass container (mason jar, etc) and press down tightly. mix salt and whey with water and pour into jar, adding more water if necessary to cover chutney. top of the chutney should be at least 1 inch below top of jar. cover tightly and store at room temperature for two days before transferring to fridge. this should be eaten within two months.

I did not have whey so I replaced whey by sea salt. It made the mixture too salty, thus I added half cup of mint and almond. After 3-4 weeks of fermentation, it was perfect! i love to put it on chicken, split pea soup, or black beans