Fruit Chutney

You are here


Fruit Chutney
3 cups fresh peaches, pears, apples, mango or papaya
½ cup filtered water
grated rind of 2 lemons
juice of 2 lemons
1/8 cup coconut palm sugar, Rabadura, sucanat or organic sugar
2 teaspoons sea salt
¼ cup whey or lemon juice
½ cup pecans or walnuts chopped
½ cup currents, raisins, or dried cherries
1 teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon dried peppercorns, crushed
½ teaspoon dried thyme
1 teaspoon fennel seeds
1 teaspoon coriander seeds or dried coriander

Mix water lemon juice lemon rind, sugar, salt and whey. Peel fruit and cut up into lemon juice mixture. Mix with nuts, currents, herbs and spices and place in quart sized, wide mouth mason jar. Press down tightly with a spoon, adding more water if necessary to cover the fruit. The mixture should be a least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 2 days. Then transfer to the refrigerator. Serve it as a condiment; you only need a few tablespoons. This will last 2 months in the refrigerator. This recipe is from Sally Fallon’s “Nourishing Traditions.”

Family Friendly, Gluten Free

Project Details

This is a great food to support healthy digestion. It is a probiotic and will also help to populate the healthy bacteria in the gut. aka gut micro biome. At least 70 % of your immune system is housed in our gut. It is also the area where most of our serotonin (the feel good, situation interpreter hormone) is produced. Other ideas for fermented foods are whole milk-unsweetened yogurt , cheese, olives, homemade sauerkraut or other vegetable ferments, kefir, kombucha, kimchi and miso.