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Lacto-fermented Cherry Chutney

Sweet n’ spicy, this chutney is a treat for all seasons.



  • 4 cups very ripe black cherries, pitted and chopped coarse
  • ½ teaspoon whole cloves
  • Grated rind of 1 small orange
  • ½ cup sucanut or rapadura
  • ¼ cup whey
  • 2 teaspoons sea salt
  • ½ cup filtered water, room temperature


  1. In a medium bowl, mix cherries and cloves with grated orange rind. Stir and mash them together a little bit, then cover the bowl with a towel. 
  2. Let the mixture sit on the counter, undisturbed, for about 15 minutes, to let the juices draw and combine.
  3. Scoop the cherry mixture into a clean quart jar. In the empty bowl from the cherry mixture, mix remaining ingredients together, using a whisk to combine. Pour into the jar with the cherry mixture, leaving 1 inch headspace in the jar. Mix and add more water if necessary.
  4. If necessary, weigh the mixture down under the brine to keep it submerged.
  5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved, about 2 days. If using a tight lid, burp daily to release excess pressure.
  7. Oce desired flavor is achieved, or after about 2 days, transfer the jar to the refrigerator or cold storage, where it will keep up to 2 months.


Makes 1 quart chutney. 

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Bunch of fresh cherries with stems on wood table

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