Blueberry Chutney with Basil & Lime

Posted by Bill Hettig on 10th May 2015

Blueberry Chutney with Basil & Lime

Now you can wrap your lips around a sweet-tart fruity breakfast cup of fermented fruit and veggies. The base recipe for Blueberry Chutney with Basil & Lime is a foundation for a trove of fruit combos that can also be a dessert, palate cleanser, fruit salad, and more....

Prep Time: 45 mins
Jar Size: 1 quart/.9L

  • 1 ½ lbs jicama, peeled, medium shredded (use shredding disc or grater)
  • ½ lb. Asian pear, (1), peeled, cored, medium shredded, (or Bosc pear or other firm types)
  • 1 tsp. gingerroot, peeled, finely grated
  • ½ tsp. vanilla extract,
  • ¼ tsp. white pepper, (or black), fine ground, freshly milled is best
  • 1 TBS. Celtic Sea Salt®, (scant), finely ground, (not coarse), or other premium brand
  • 1 cup blueberries, fresh, frozen, or dried; coarsely chopped if large
  • ½ cup fresh basil, loosely packed, 1/4-inch pieces
  • 1 fresh lime for 1-½ tsp. lime zest and lime juice
    Fermentation Instructions
  1. Prepare ingredients as described above. Mix well in a large bowl. (if using fresh blueberries, add them after step 2.)
  2. Squeeze mixture for several minutes until a good wet brine forms.
  3. Fill a clean 1 quart jar, tamping lightly as you go until about 2 inches from the jar lip.
  4. Make brine by dissolving salt in water (TIP: put room temperature water & salt into another jar, secure lid and shake vigorously).
  5. Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
  6. Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
  7. Allow cup to float as you clean off any veggie or seasoning debris from jar rim to ensure good seal.
  8. Twist on Perfect Pickler® lid until just hand snug.
  9. Pour tap water into airlock to the max line and gently twist into lid.

10.Place in cool location (68-74 degrees) and wait patiently for 4 days!

After Fermentation

Serving suggestion : a drizzle of sherry vinegar adds a bright note