Apple Raisin Chutney, a fermented foods condiment

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Now that we are settled (well more settled, there is one room that needs serious attention!) I have been able to do more cooking. One item I have wanted to explore and expand upon is fermented foods for good gut health.

While I had remembered the homemade sauerkraut, pickles and root beer from my childhood, I had no idea about the connection with gut health and fermentation, until now. Fast forward 40 years (whew, that went fast!) and along the way, I too became gut health compromised, not knowing the reason behind it, until now.

We have made sauerkraut and it was the most delicious thing I had eaten in years. I cannot wait to make more. As well as find ways to use the brine in flavoring or marinating other foods. But today I am sharing a delicious chutney. I have had this "pinned" on my Pinterest board for a long time, waiting to get to it and today is the day.

This recipe is intended to be stored in a fido style jar, which I did not have available at this time, they are all full. However a standard jar is fine, simply remember to let any built-up gas escape from time to time.

UPDATE:  I was fortunate enough to enjoy this with roast Pork for dinner tonight, and it is so good! Lightly sweet, a bit of a tang, with a mild crunch from the walnuts. I can usually tell if a recipe is going to be good, but it is always fun to enjoy food that surpasses your original interest in making the recipe.

Apple Raisin Chutney, a fermented foods condiment
adapted from:  Simply Homemaking
3 days standing time, keeps for months refrigerated

3 large apples do not peel, dice
2 large handfuls walnuts, broken but not chopped
2 handfuls raisins, separate if clumped together as raisins often do

1/3 c whey, I strained plain full fat yogurt to obtain this
1/3 c honey
1 1/2 t sea salt
3/4 t cinnamon

Apple Raisin Chutney, a fermented foods condiment.
Apple Raisin Chutney, a fermented foods condiment

Combine everything in a large bowl, making sure all apple pieces are coated. Using a funnel transfer to a storage jar.

Let stand on your counter 3 days, turning the jar to moisten the apple pieces with the accumulating juices daily.

This photo is at the 24-hour mark. 

After 3 days, store in the refrigerator. It will be gone quick as a wink!


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  1. You post the most interesting recipes! I love chutney! Will have to pin this and try it out when my apples are ready!

  2. Yeah, this would be terrific with pork. What Liz said! Can't wait for the first summer apple to show up at the markets.

  3. Yes, your recipes are very interesting. This is another one I'm pinning.


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