‘Tis the season… of fruits! We love to create beautiful fermented fruits and chutneys. When I say beautiful… I do mean it. The colors are gorgeous, aren’t they?
Not only that, a fermented fruit or chutney is incredibly versatile. Serve it with yogurt or toast, or scoop some in your morning porridge. Or serve with a main dish grilled meat.
And finally, as with all lacto-fermentation, fermented fruits boasts extra nutrition from probiotics, enzymes, beneficial acids, and reduced sugar. Your gut will thank you. 🙂
If you’re new to fermenting, a chutney is the perfect way to get started. They’re both easy-to-make and oh-so-delicious — a great way to ease into the technique and the eating. (In case other ferments are too sour for you.)
To get you started with fermented fruits and chutneys — and help you use up the fruits you’re likely bringing in by the boxload or bucketful! — we pulled together this collection of lacto-fermented fruit recipes for you.
I have no doubt you will enjoy heartily. Be sure to let me know what you try.
Fermented Cinnamon Apple Chutney
Fermentation is good. : ) When you preserve food by canning, enzymes and vitamins are lost. But, when you preserve it through lacto-fermentation, it not only increases the vitamins and enzymes, it also adds beneficial organisms that help keep our insides happy and our digestive system working smoothly. And it tastes great! Via raiasrecipes.com.
Fermented Peach Chutney
Fermented peach chutney pairs beautifully with so many grilled meats such as pork chops, chicken and fish. You can spread it on a piece of sourdough toast, add it to almost any type of salad or even use it as a topping on burgers. Via fearlesseating.net.
Fermented Apple Chutney
A super easy lacto-fermented food … probably a good one for beginners since it is sweet. Excellent alone or paired with yogurt, pancakes, cottage cheese, etc. Via Frugal Home and Health.
Fermented Pear and Apricot Chutney
Pears and dried apricots make this chutney a treat! Via nourishingtime.com.
Fermented Rhubarb Chutney
When rhubarb comes as the harbinger of spring it is hard to know what to do with all that bounty beyond the usual pie and sauce. This lacto-fermented chutney will help preserve it, at least for a little while. Because of the sugars from the dried fruit, it can turn to alcohol quickly, so eat it up before then or enjoy it as an exciting accompaniment to yogurt, ice cream, or main dish. Via culturesforhealth.com.
Fermented Mango Chutney
You’ll love this tasty condiment. It’s especially good with Tex-Mex. Via SharonGlasgow.com.
Fermented Date Chutney
A savory blend perfect atop chicken, pork loin, or ham or tremendous on sandwiches as well. Via rcakewalk.blogspot.com.
Fermented Spicy Pineapple Cranberry Chutney
This cranberry chutney just might replace your favorite cranberry sauce! And it’s oh-so-good for you. The probiotic yumminess and lactic acid in the ferment will help you digest this protein and fat heavy meal and tastes great at the same time. Via picklemetoo.com.
Fermented 5-Spice Apple Chutney
Kicked up with the Chinese 5-Spice Blend, this lacto-fermented apple chutney will rock your house! Popular with the whole family you may have to stock up on 5 spice blend. 🙂 Via TraditionalCookingSchool.com.
Fermented Plum Chutney
Fresh, ripe plums combine with peppers, onion, mint and cilantro to make this tasty chutney. Via katiecarterwellness.com.
Fermented Pineapple Chutney
Perfectly fermented pineapple chutney gets upgraded by adding the sweet bay shrimp for a delectable cooling and protein packed meal. Via lisascounterculture.com.
Fermented Pear Chutney
Sweet, tangy, and spiced with ginger, lemon, and onion; you’ll find salads, meats, and grains all sing when topped with this. Via blog.culturesforhealth.com.
Fermented Fruit and Ginger Chutney
The recipe gives instructions for peaches, but feel free to use any of your favorite fruits or those that are in season. Pears, plums and apples are great choices too. Via paleoleap.com.
Fermented Cinnamon Cranberry Chutney
The honey and coconut milk give this chutney a sweet hint, while the cinnamon and nutmeg give it a little spice. Combined, these are the perfect things to help mask the tart !pop! of cranberry – making even cranberry un-lovers like me converts. Via raiasrecipes.com.
Fermented Raisin Chutney
Raisins, garlic, cilantro and more combine in this hearty chutney. Via theresekerr.com.
Fermented Strawberry-Jalapeno Chutney
The sweet-savory flavor of this chutney goes great with meat, fish, or veggie dishes, or even mixed into yogurt. Via fermentersclub.com.
Fermented Cherry Chutney
A simple, but tasty, combination of cherries, orange zest/juice, coriander, and clove star in this chutney. Via arthritogirl.blogspot.com.
Fermented Cranberry, Apple, and Pear Chutney
What do you get when you mix cranberries, apples, pears, pineapple with a few spices? A delicious Cranberry Chutney, of course! Via befoodsavvy.com.
Fermented Apple, Raisin and Butternut Squash Spiced Chutney
Sweet, crisp, silky, and full of spice – this chutney is sure to please. This chutney tastes wonderful topped on homemade fermented yogurt. Via keeperofthehome.org.
Fermented Apricot Chutney
This chutney has an interesting and fun explosion of flavors, with that tang of lacto-fermentation we all love. It also calls for dried apricots, which can be found all year round in most grocery stores. Via culturesforhealth.com.
Fermented Pineapple and Papaya Chutney
This is a wonderful condiment to pair with any meat dish. It also makes a wonderful salsa with chips or a Mexican meal. Via ohlardy.com.
Fermented Spicy Pear Chutney
This is an unusual savory chutney recipe that works well with many types of fruit. It’s nice served alongside winter meat or poultry dishes and as a savory applesauce alternative on potato pancakes. Via food52.com.
Fermented Persimmon Chutney
This is a gorgeous fall chutney that pairs well with roasted turkey or ham for your holiday table. It’s also wonderful mixed into yogurt with a sprinkle of maple syrup for dessert. Via lisascounterculture.com.
Fermented Spiced Apple Chutney
If you want to start eating fermented foods and have a hard time starting, this fermented spiced apple chutney is the one to start with. Because of the apples, raisins, and spices, it’s still quite sweet by the time it’s ready to eat. Eat it with yogurt or cream, on pancakes or crepes, as a jam substitute, or just plain. It tickles me pink to think of something so delicious as being also so good for you. Via almostbananas.net.
Fermented Sweet Fruit Chutney
Summer, and the fruit it brings, has a way of overwhelming many of us. If you’ve got a pile of peaches, plums, nectarines, apricots or any other kind of fruit sitting in the middle of your table, you need to figure out a way to deal with it! This chutney can be made with any type of firm fruit. Via keeperofthehome.org.
What’s your favorite fermented fruit chutney?
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Thank you for sharing our pineapple chutney recipe! 🙂
Hi there! I am new to fermenting, but have been canning fruits for a few years now. I have 4 buckets of crabapples that we just picked and was hoping to find a recipe for relish on line. Now wondering if you have any recipes to ferment these? Thanks!
I really like the lemon nectarine chutney I based off Nourishing Tradition’s cherry chutney recipe. Also the coconut chutney in Wild Fermentation (I subbed the chana dal for nectarines) is so delicious I had to discipline myself to keep from eating the whole jar in one sitting.
Can you tell me why I am unable to “Pin” this post to Pinterest? I have tried your Pinterest buttons, but I keep getting this message: Parameter ‘browser_extension_tracking_id was not numeric (was MU2_cnTWdTqZ-1)
All the recipes look so delicious, and I would love to save them–but it’s so tedious to do 25 recipes individually… Thanks in advance.
Hi Jan,
It looks like it may be a browser error. Try clearing your browser (or using a different browser) and see if you can then pin. 🙂
One other suggestion, Jan. Can you try the Pin it button in the middle of the main photo? If you hover over the top photo you should see the Pin it option appear.
I was able to Pin (from the main photo) on my phone. I’ll check the browser when I have a chance. Thanks so much for your help!
FYI, when I returned home I tried the top and bottom Pin button again, with no luck… However, the button on the main pic did work. Kind of weird!
Hey, just want to say thanks for sharing the fermented peach chutney recipe from my site. Great post! 🙂
Yum! looks really delicious. Thanks.
Simon
We have always made our own tomato chutney’s/relishes cooked over the stove and really enjoy the flavour but want to ferment too. Can I just make as usual – let cool – add whey and ferment for a few days?
That’s a nice collection of fruit chutneys. Is it possible for me to make chutney of blackberry with the combination of cherry and apple.
Hi Jean,
You can definitely experiment with different fruits in your chutney. Watch your fermentation times, some may ferment much quicker than others. Enjoy!
Millie
Traditional Cooking School
The Spiced Pear Chutney picture reminds me of the pickled pears I made earlier this year. They are not fermented, the one time I tried to ferment it didn’t turn out, lol. I have been considering buying some fermenting lids from Amazon and trying again.