Christmas Raisin-Date Chutney

I started making this recipe ages ago when I first got Sally Fallon Morell's amazing cookbook Nourishing Traditions. Now I have a few different versions. This one is the latest. I especially like this recipe because it uses the lactic-acid fermentation method of preservation which works with the micro-organisms that our gut needs so badly. This chutney is also a probiotic and will help with digesting heavy meals. 

It makes an excellent gift. It is exotic and delicious, lasts a long time, is easy to make and it is affordable--you can make quite a few without breaking the bank. Get started now as it is good to allow them a bit of time for the flavors to blend and mellow.

Makes four 250 mL jars of chutney.

I don't have much chili in this recipe as most of my relatives are elderly and can't handle it. A slightly spicier version can be found here.

Step 1: Ingredients

3 c raisins
1 c chopped dates
1 inch cinnamon stick
5 cardamom pods
1 T wild fennel
1 T ground ginger (I had run out of fresh ginger or I would have used that)
10 cloves
2 T cumin
3 T coriander
1 1/2 T fenugreek
1 T black mustard
10 black peppercorns
tiny pinch of chili
2 t turmeric
2 t sea salt
1/4 c whey
1/4 c filtered water