Peach Chutney- Our first chutney


Peach Chutney

I have seen the chutney recipes (lactofermented fruits) in Nourishing Traditions, but I had been hesitant to try them; if we didn’t like them, what a shame to waste sweet fresh fruit of the season! But I recently found organic white peaches for just over $1/lb, so I decided we could spare a few to try a chutney. I used the recipe in Nourishing Traditions as a guideline, but I was hesitant to try adding all the ingredients she called for (namely cumin, thyme, coriander, pecans, lemon rind, and pepper flakes!) so I did a pared down version.

We like it! The sweetness of the peaches stays, and it is enhanced by a little bit of spice from the hot pepper and sourness of the whey and lemon juice. A great way to get probiotics (beneficial bacteria) into breakfast, eaten on the side with a meal or as a topping for toast, waffles, or muffins. Both raisins (grapes) and peaches are good things to buy organic, due to the heavy use of pesticides in conventional growing practices.

Cara’s Peach Chutney:
Peaches, chopped; to fill a quart jar (6 or so)
Juice of 2 lemons
2 tablespoons honey
2 tablespoons whey
1/2 cup raisins
2 inches of hot chili pepper, fresh and de-seeded
1 teaspoon fennel seeds

Mix all ingredients, place in jar. Pack gently to start to release the peach juices. If needed, add filtered water to cover the fruit. Cover and leave at room temperature for 2 days, transferring to the refrigerator for up to 2 months.

Discard the chili pepper after the 2-day fermentation at room temperature.

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  1. I just made peach chutney, too, but followed the papaya chutney recipe and replaced the papaya with peaches. It is really good, but different than I expected. Why do you remove the chili pepper after fermenting?

  2. I removed it just so I didn’t accidentally give it to the kids!

  3. Looks yummy! I used the same NT recipe as the basis for a tomato chutney last month.

    If you are interested, you can read about it here:

  4. Did you have to cook-process this? Sounds very good.

    • Hi Cindy, you don’t. That’s the really healthy benefit of this- the raw fruit and the healthy bacteria that are cultivated in the process. We keep it in the fridge for a couple months.

  5. As a web site owner I believe the subject matter here is reallywonderful. I thank you for your hard work. You should keep it up forever! Best of luck..

  6. is there a way to do this without the whey? I’m a bit nervous and dont know where to get it… and spices scare the dickens out of me! :)

    • Whey is really easy to make. Take a container of full fat organic plain yogurt, hang in a piece of cheesecloth or a thin dishtowel (I use a really thin shirt that i’ve cut to size) over a glass dish over night. When you wake up, what’s in the bowl is whey and what’s in the cheesecloth is cream cheese. Works every time and very well. Without the whey- you can use salt but you’ll have to research how much for a fruit chutney.

  7. Do the fennel seeds have to be added to the chutneys? I don’t like the taste. I am enjoying your GAPS intro book and am looking forward to the meal plan membership in a couple weeks.

  8. This sounds delicious! I just found out I have a strong intolerance to all dairy. How do I ferment this without whey?

    • @ Marie: I’ve read some reports where you can just use salt with vegetables (cabbage, etc.). You could do some research on the fruit ferments. I don’t see why it wouldn’t work without the whey.

    • Marie,
      You can try a starter culture, caldwells or body ecology, I think you can get both at cultures for health. I do just use salt with vegetables I have never tried fruit but am ready to try.

    • Hi! I’m allergic to dairy, so I know how you feel. I make my own coconut milk kefir (from regular milk kefir grains) and strain that for whey.

  9. Wendy Good says:

    Can I use cinnamon instead of pepper? My son is nightshade intolerant. . . And we both love cinnamon! Would it interfere with the fermentation in any way?


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