Cinnamon-Apple chutney, lacto-fermented



Prep time20 minutes
Cooking time
Total time20 minutes


very healthy lacto-fermented chutney. Great as dessert with yogurt, as a snack or as a savory addition to meat or vegetarian dishes.


6 c
diced apples (use organic, if possible)
1 c
chopped walnuts
1⁄2 c
dried cranberries (organic, if possible, or other dried fruit)
1⁄2 c
3 t
cinnamon, ground
1 1⁄2 t
cloves, ground (optional)
1 t
sea salt, not iodized
1⁄4 c
raw honey, un-pasteurized
1⁄2 c
whey (see note, or 1/2 cup fluid from other ferment, or 1 pck. vegetable starter culture)
1 1⁄2 c
filtered water (or bottled water, or well water,you don't want chlorine in the water)


Combine all ingredients in a bowl. Stir and mix well. Pack tightly in one or two quart jars, leaving about 1" headspace below the rim.

Add enough filtered water to submerge the chutney.

Cover loosely (so that air can escape). Let stand at room temperature for 2-3 days. Should start to bubble and develop a pleasant sour taste. When taste is progressed to your liking, transfer to fridge. Store in fridge, use within a few weeks.


To make whey: Drain organic, unpasteurized yogurt in a (plastic) sieve lined with cheesecloth for 8-24 hr oer a bowl to catch the drippings. In the cheesecloth you will have yogurt cheese (nice with spices as a dip or with fruit as dessert). The drained fluid is the whey.