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Sweet Probiotic Fruit Chutney
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Sweet Probiotic Fruit Chutney

Adapted from Nourishing Traditions
Course: Condiments
Author: Ann Timm


  • 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.

Jam Variation:

  • 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.