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Lacto-fermented Peach-Raisin Chutney


This chutney is a sweet treat with a shortened fermenting period. It is great for skeptical first-timers or those who aren’t yet accustomed to the wild tastes of fermented condiments.


  • 3 large peaches, peeled, pitted, and cut into quarters
  • 2 tablespoons sugar (any kind will work)
  • 1/4 cup acid whey
  • 2 teaspoons sea salt
  • 1 teaspoon cinnamon
  • 1/2 cup raisins
  • Pure water, as needed


  1. Chop the peeled peaches and toss into a medium-size bowl. Add all of the remaining ingredients except for the water. Toss with a wooden spoon, and smash the mixture a little to make it juicy.
  2. Let them sit in the bowl on the counter, covered against insects, for about 10 minutes.
  3. Scoop the chutney into a clean quart jar and if the liquid does not cover the top of the chutney, stir in a little water until it is all covered. Seal the jar with an airlock lid.
  4. Sit the jar on the counter and let it ferment there for about 2 to 3 days, or until it is nice and bubbly. Take off the airlock lid, put on a regular lid and band, and place the chutney in the refrigerator until you are ready to use it.

This chutney will keep covered in the refrigerator for about 2 to 3 weeks. 


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peaches in a bowl

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