Fruity and spicy raspberry chutney

1. Rinse 100 g fresh raspberries, finely slice 1 small cucumber (roughly 75 g), and carefully combine with 2 tbsp. dried cranberries.

2. Mix together 1 finely chop small red onion, 1 tsp. organic orange zest, 1 tsp. cane sugar, ½ tsp. fine sea salt, some freshly ground black pepper, ½ tsp. garam masala, 15 ml raspberry vinegar (or apple cider vinegar) and 30 ml Molkosan® and pour over the fruit mixture.

3. Carefully stir together and pour into a ¼ litre preserving jar. Gently press down until the brine sits above the fruit mixture. Cover loosely with a piece of cheesecloth or a lid and leave to ferment for five hours at room temperature (away from sunlight). Seal the jar and store in the fridge.