‘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.
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 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.
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.
Pears and dried apricots make this chutney a treat! Via nourishingtime.com.
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.
You’ll love this tasty condiment. It’s especially good with Tex-Mex. Via SharonGlasgow.com.
A savory blend perfect atop chicken, pork loin, or ham or tremendous on sandwiches as well. Via rcakewalk.blogspot.com.
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.
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.
Fresh, ripe plums combine with peppers, onion, mint and cilantro to make this tasty chutney. Via katiecarterwellness.com.
Perfectly fermented pineapple chutney gets upgraded by adding the sweet bay shrimp for a delectable cooling and protein packed meal. Via lisascounterculture.com.
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.
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.
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.
Raisins, garlic, cilantro and more combine in this hearty chutney. Via theresekerr.com.
The sweet-savory flavor of this chutney goes great with meat, fish, or veggie dishes, or even mixed into yogurt. Via fermentersclub.com.
A simple, but tasty, combination of cherries, orange zest/juice, coriander, and clove star in this chutney. Via arthritogirl.blogspot.com.
What do you get when you mix cranberries, apples, pears, pineapple with a few spices? A delicious Cranberry Chutney, of course! Via befoodsavvy.com.
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.
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.
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.
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.
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.
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.
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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