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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-sized bowl, mix the cherries and cloves with the grated orange rind. Use a wooden spoon to stir them 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 and sanitized quart jar. In the empty bowl from the cherry mixture, mix remaining ingredients together, using a whisk to combine. Pour into the jars with the cherry mixture, leaving 1 inch headspace in the jar. Use the wooden spoon to mix it up a little. Add more water if necessary.
  4. Cover the jar with a regular or airlock lid and ferment on the counter for about 2 days, burping the jar and keeping an eye on it throughout.  After 2 days transfer the jar to the refrigerator or cold storage.


Makes 1 quart chutney. Will keep for up to 2 months.  

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