Spicy Grapefruit Chutney
Makes 2 cups
Sometimes you think "Should I?" and then you are like "Why not!" That was exactly my thinking when I decided to combine vitamin C rich grapefruit with spicy black peppercorns. The end result is a distinctively different probiotic rich condiment to grace your next meal or perhaps cocktail.
1 1/2 Red grapefruits, seeded and finely chopped with peel
2 Cinnamon sticks, broke in half
1 tbsp Peppercorns, coarsely crushed
1 tbsp (or more) Ginger, minced
1 tsp Sea salt or Kosher salt (non-iodized!)
1/4 cup Organic cane sugar1/4 cup Walnuts, chopped
1 tbsp Livekombucha or whey
Mix all ingredients well in a glass bowl. Fill a wide mouth quart mason jar. Make sure to pack in tight and eliminate any air bubbles. Cover with a lid and place on a plate. All to sit at room temperature for 2-3 days (I like my ferments extra funky so mine sat for 4 days). Then place in the refrigerator for 2 weeks to allow it to further ferment and break down. After you should have a sparkly pleasant tasting chutney. If you wish you can pulse finished chutney in the food processor a few times for a smoother consistency.