Lacto-Fermented Peach Raisin Chutney

7 3600 143
Ingredients Minutes Calories
Prep Cook Servings
60 h 0 min 4
Lacto-Fermented Peach Raisin Chutney
Health Rating


1 tsp Cinnamon
2 tbsp Granulated sugar
3 large Peach (peeled, pitted, cut into quarters)
1/2 cup Raisins, seedless (sultana)
2 tsp Sea salt
1 tbsp Water (as needed)
1/4 cup Whey, acid, fluid


Chop the peeled peaches and toss into a medium-size bowl. Add all of the remaining ingredients except for the water. Toss with a wooden spoon, and smash the mixture a little to make it juicy.

Let them sit in the bowl on the counter, covered against insects, for about 10 minutes.

Scoop the chutney into a clean quart jar and if the liquid does not cover the top of the chutney, stir in a little water until it is all covered. Seal the jar with an airlock lid.

Sit the jar on the counter and let it ferment there for about 2 to 3 days, or until it is nice and bubbly. Take off the airlock lid, put on a regular lid and band, and place the chutney in the refrigerator until you are ready to use it.


Nutrition Facts

Per Portion

Calories 143
Calories from fat 3.6
Calories from saturated fat 0.4
Total Fat 0.4 g
Saturated Fat 0.0 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0.2 mg
Sodium 1196 mg
Potassium 384 mg
Total Carbohydrate 33 g
Dietary Fiber 3.2 g
Sugars 27.7 g
Protein 1.8 g

Dietary servings

Per Portion

Fruit 1.7

Energy sources

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