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Lacto-fermented Cinnamon-Peach Chutney


This is a great project for the end of summer, when peaches are plentiful.


  • 3 cups skinned peaches, chopped coarsely
  • 1 cup pecans, chopped finely
  • 1 cup sun-dried raisins
  • 1 tablespoon sugar, honey, maple syrup, or other sweetener
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 2-3 unpeeled lemon wedges, diced (lacto-fermented lemons work really well in this recipe)


  1. Combine all ingredients in a large bowl. Stir well to combine, then pound a bit to bring out the juices.
  2. Cover the bowl and let the mixture set for 20 to 30 minutes so the flavors can meld and the juices can develop.
  3. Pack the mixture into a clean quart jar, pressing with a wooden spoon to compact it and bring up the juices.
  4. If the liquid is insufficient to bring the level up to one inch below the rim of the jar, add filtered water.
  5. Cover the jar tightly with a lid or airlock and leave at room temperature away from drafts and direct sunlight for 48 to 72 hours.
  6. Transfer the chutney to cool storage, keeping it covered to prevent mold.

Keeps for 1 to 2 weeks.


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Lacto-fermented Cinnamon-Peach Chutney

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