Pretend You Are In Hawaii Pineapple Chutney
As many of you know, I am in love with Hawaii. So this is my pretend I am in Hawaii recipe that I was inspired to make since we are having a little heat wave here in Northern California. I love warm weather! So here’s my newest love, Pretend You Are in Hawaii Pineapple Chutney. And the best part is adding the sweet bay shrimp for a delectable cooling and protein packed meal. For use with the 1 Liter Probiotic Jar. Feel free to scale this recipe up, it’s that good!
- 3 cups pineapple or mango would also capture the Aloha spirit
- .5 small red or Maui onion minced
- .5 orange or red bell pepper chopped
- .5 cups chopped cilantro
- 8 grams salt
- .25 cup fresh lime or lemon juice
- 1 tbsp grated ginger
- .5 red chili pepper or less; fresh or dried, no seeds, finely chopped
- .5 cup water as needed to keep the contents submerged
- .5 cup fresh bay shrimp or chopped larger shrimp for serving
Mix all ingredients except for water; add to 1-Liter Probiotic Jar. Push mixture down with gentle pressure, trying to eliminate air pockets. I like to puree the 1/2 the cilantro, onion, lime juice, salt, ginger, and 1/3 of the pineapple to make the juice for the chutney rather than smashing down the ingredients to release the brine. If you don’t have a way to blend it than skip this alternative route.
Add water, and again push ingredients down (or use a chopstick, poking down through brine, releasing trapped oxygen). The contents of the Probiotic Jar should be shoulder-high as the chutney will expand.
Place in Probiotic Jar seal, add airlock and water.
Ferment at room temperature (if below 74°F) for 5 to 14 hours with the airlock. Move to fridge. Ferment away from direct light. If warmer than 74°F, then ferment in fridge with airlock for 24 hours.
Before serving, add the cooked shrimp. Enjoy!