Sweet Probiotic Fruit Chutney
Adapted from Nourishing Traditions
- 3 cups chopped fresh fruit (apples, peaches, pears, firm plums or apricots, mango, papaya)
- grated rind of 2 lemons
- juice of 2 lemons
- 1-2 tablespoons natural sugar, such as rapadura or sucanat [I rarely use this, as if you're using ripe fruit, it should be sweet enough]
- 2 teaspoons sea salt
- 3/4 - 1 cup whey
- ½ cup crispy nuts, chopped [optional, omit if using for jam]
- ½ cup raisins
- 3 teaspoons spices [I use fresh, coarsely ground cinnamon & nutmeg usually]
- Mix lemon juice, rind, rapadura, salt and whey. Combine with chopped fruit.
- 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.
- Cover tightly, and keep at room temperature for 2 days, then transfer to fridge. Use within 2 months.
- 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.
Recipe by Keeper of the Home at https://keeperofthehome.org/preserving-the-harvest-sweet-fruit-chutney/