Sweet Probiotic Fruit Chutney

Adapted from Nourishing Traditions



  1. Mix lemon juice, rind, rapadura, salt and whey.  Combine with chopped fruit.
  2. Stir in optional nuts, raisins, and spices, and place in a wide mouth quart mason jar.  Press down lightly, adding more whey (I’ve also added some fresh juice from the fruit, too) to cover the fruit.  Mixture should come to 1 inch below the top of the jar.
  3. Cover tightly, and keep at room temperature for 2 days, then transfer to fridge.  Use within 2 months.

Jam Variation:

  1. Omit nuts and after fruit is ready for transfer to fridge, puree until smooth.  Store in the fridge with a little whey or lemon juice poured over the surface to prevent discoloration.  I usually make my chutney that hasn't been eaten right away into this jam, as the lactic acid continues to break down the fruit over time, changing the texture.

Courses Condiments

Recipe by Keeper of the Home at