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…

One thought on “Apple Chutney (lacto-fermented)

  1. Pingback: Lentil-Pecan Patties | Madhupa Maypop

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