Yes, we are here!

At FERMENTATION and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-978-7464 or by email. Stay safe!


Dried Fruit Chutney Recipe

Add whey and spices to make this sweet, zesty fruit sauce. In lieu of whey, liquid from fermented vegetables like sauerkraut work just as well.

| May 2019

dried-fruit-chutney-ingredients
Photo by Hayley Barisa Ryczek 

Spices, herbs, vegetables, and fruit are often put together in creative combinations to make chutney, a type of condiment often associated with Asian cuisine. Chutneys can be sweet or hot.

Dating as far back as 500 B.C.E., this pickled type of relish has always been simple to prepare. First created in India, chutney was initially a way of preserving foods. The recipe was eventually made popular with the Roman and British empires and then adopted by the American and Australian colonies.

Chutneys are served with many meals in India. Although the earliest varieties were prepared at home, commercially prepared chutney is readily available today. Some commercially prepared chutney includes added sugar, so check the label before purchasing.



The British took home chutney from India during the colonial era, and they favored the mango variety. They called it “Major Grey’s Chutney,” and it was widely available commercially, becoming quite popular. It was sometimes called “mangoed” vegetables or fruit.

Chutney was developed to keep fruits and vegetables shelf-stable, but its popularity declined with the advent of refrigeration. Refrigeration opened up a world of possibilities for storing perishable foods and fermentation was used less often. Chutneys are popular again today. In the Caribbean and the United States, cooked papaya and mango chutney are popular. They are often paired with fish, ham, and pork.






webinar-online

MOTHER EARTH NEWS FAIR ONLINE

Summer 2020
Learn at Home!

Eight courses, 56 workshop videos, interactive Q&As, exclusive offers, plus access to our private Facebook group.

LEARN MORE





Become a Fermentation Member Today!

Fermentation

Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be. 

Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system.

Fermentation will open up your world to the foods you can eat to improve your health. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. Become a member today and save as much as 25% off the newsstand price!




Facebook Pinterest Instagram YouTube Twitter

fermentation


click me