Flavorful, vibrant, and tangy, fermented winter squash chutney is the perfect side for roasted meats or roasted vegetables. You can also use it over rice, sweet peas or lentils. The flavor of this chutney compliments so many different dishes. Most importantly, this fermented chutney makes your meals more nutritious and absolutely delicious. If you want to learn how to make the perfect fermented winter squash chutney, follow our tips and recipe below.
WHY MAKE A FERMENTED WINTER CHUTNEY
Fermented chutney is a great way to preserve fruits and vegetables and enjoy your favorite veggie and fruit flavors all year round. Since winter squash is widely available these days, making a fermented winter squash chutney is a great way to preserve winter squash. With our recipe, you will be able to make a delicious chutney that will help balance out an array of dishes.
TIPS FOR MAKING THE BEST FERMENTED WINTER SQUASH CHUTNEY
Since winter squash is the star of this recipe, let’s start with some tips for how to choose a delicious winter squash:
- Feel the weight of the winter squash. The squash should be heavy for its size. Heavier winter squash means soft and moist flesh, which is exactly what you want for the fermented winter squash chutney.
- The stem of the winter squash should be firm, dry, and intact. Avoid any squash that has a soft stem because that means the winter squash is past its prime.
- You should also analyze the surface of the winter squash. You want a squash that has a rich color, preferably without any pale spots. Unless the pale spot is at the bottom, where the squash rested on the ground. You also want a matte and dull-looking squash. If the surface is shiny, it can mean the squash was picked too early.
- Lastly, check the skin for cracks and cuts. You don’t want any soft spots or cracks on the surface because these can also mean that the squash was picked too early. Not to mention, soft spots can facilitate the growth of mold.
Before discussing the recipe, we have to add a few fermenting tips and tricks.
While fermenting veggies, you always want the veggie mixture to be fully submerged under the brine. If the veggies you picked do not produce enough juices, make a water and salt brine and add it over the veggies until they are fully covered in brine.
If you don’t want to worry about mold during the fermentation process, we highly recommend our Easy Fermenter Lids that allow you to make this fermented winter squash chutney or any other fermented chutney without worrying about mold.
FERMENTED WINTER SQUASH CHUTNEY RECIPE
Ingredients:
- 1 1/2 pound winter squash
- 6 baby carrots
- 1-2 teaspoons sea salt
- 2 cloves garlic
- 1 tablespoon curry powder
- 1/2 cup raisins
Tools:
Kitchen grater or food processor
- Vegetable peeler;
- Kitchen knife;
- Large kitchen bowl;
- Mason jar;
- Easy Fermenter Lids
Instructions:
- Start by peeling and prepping the veggies.
- With a vegetable peeler or a kitchen knife, peel off the winter squash. Then slice it and remove the seeds and strings from the inside.
- Cut the winter squash into pieces and, using a kitchen grater, grate it into a large bowl.
- Next, peel the carrots and grate them. You should have ½ cup of shredded carrots. Add more carrots if needed.
- Peel and grate the garlic cloves.
- Combine all the vegetables into a large mixing bowl.
- Sprinkle with salt and mix everything together. You can add more salt if you like a salty flavor in your chutney, however, make sure the salty flavor doesn’t overpower the flavor of the vegetables.
- Add the raisins and curry powder and mix again.
- Cover the bowl with paper towels or plastic wrap and let it sit for 30-45 minutes.
- After the time passed, mix everything again and squeeze the veggies to get more juices out of them for the brine.
- Transfer the mixture into a jar.
- Pack everything until the brine rises on top of the veggies.
- Add the Easy Fermenter Lid and secure it.
- Set the mason jar to ferment at room temperature for 1-3 weeks.
- Taste the winter squash chutney after a week to see if it’s done fermenting. You should be able to taste a mix of sweet, sour, tart, and tangy. If it’s not ready yet, allow the chutney to ferment for one more week and repeat the test.
- Once the winter chutney achieved your preferred taste, store it in the refrigerator for up to 12 months.
