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.