Apple Chutney (lacto-fermented)

Heirloom apple mix from Southern Appalachia

A few weeks ago, a friend ‘found’ some apples — about two bushels — that were just ripe for the pickin’. So, for the past few weeks, I’ve been trying to do stuff with them before they go bad. I didn’t feel like making standard apple sauce or apple pie filling and such and such.

So, I reached for my trusty copy of Sally Fallon’s “Nourishing Traditions” and adapted her fruit chutney recipe to this one. This is my second time making it and it is a real hit! Like all lacto-fermented goodies, it is packed with beneficial bacteria that is good for promoting gut health!

Scooping the chutney into glass quart jars

Lacto-fermented Apple Chutney
Makes 1 quart

3 cups fresh cut apples
1/2 cup water
grated rind of 2 lemons
juice of 2 lemons
1/8 cup of raspadura, sucanat
2 tsp sea salt
1/4 cup whey (separated from curds in raw, whole milk ideally)
1/4 cup sunflower seeds or chopped pistachios
1/2 cup dark raisins
1/2 tsp cinnamon
1/2 tsp ground cumin
1 tsp coriander seed
1 tsp fennel seed

Mix all the ingredients. Add the cut apples and mix well. Pour into glass quart jar. Cover with a little filtered water if they apples are not covered fully. Make sure there is at least 1 inch of space between top of apples and the lid. Let sit in a room temperature, shaded spot for about 3 days. Check — if nice and fizzy on the 3rd day, press the apples underneath the liquid again and place on the top shelf of your fridge. Will store for around 2 months or so…