25 Fermented Fruit & Chutney Recipes (2024)

‘Tis the season… of fruits! We love to create beautiful fermented fruits and chutneys.When I say beautiful… I do mean it. The colors are gorgeous, aren’t they?

Not only that, a fermented fruit or chutney is incrediblyversatile. Serve it with yogurt or toast, or scoop some in your morning porridge. Or serve with a main dish grilled meat.

And finally, as with all lacto-fermentation, fermented fruitsboasts extra nutrition from probiotics, enzymes, beneficial acids, and reduced sugar. Your gut will thank you. 🙂

If you’re newto fermenting, a chutney is the perfect way to get started. They’re both easy-to-make and oh-so-delicious — a great way to ease into the technique and the eating. (In case other ferments are too sour for you.)

To get you started with fermented fruits and chutneys — and help you use up the fruits you’re likely bringing in by the boxload or bucketful! — we pulled together this collection of lacto-fermented fruit recipes for you.

I have no doubt you will enjoy heartily. Be sure to let me know what you try.

Fermented Cinnamon Apple Chutney

Fermentation is good. : ) When you preserve food by canning, enzymes and vitamins are lost. But, when you preserve it through lacto-fermentation, it not only increases the vitamins and enzymes, it also addsbeneficialorganisms that help keep our insides happy and our digestive system working smoothly. And it tastes great! Via raiasrecipes.com.

Fermented Peach Chutney

Fermented peach chutney pairs beautifully with so many grilled meats such as pork chops, chicken and fish. You can spread it on a piece of sourdough toast, add it to almost any type of salad or even use it as a topping on burgers. Via fearlesseating.net.

Fermented Apple Chutney

Asuper easy lacto-fermented food … probably a good one for beginners since it is sweet. Excellent alone or paired with yogurt, pancakes, cottage cheese, etc. Via Frugal Home and Health.

Fermented Pear and Apricot Chutney

Pears and dried apricots make this chutney a treat! Via nourishingtime.com.

Fermented Rhubarb Chutney

When rhubarb comes as the harbinger of spring it is hard to know what to do with all that bounty beyond the usual pie and sauce. This lacto-fermented chutney will help preserve it, at least for a little while. Because of the sugars from the dried fruit, it can turn to alcohol quickly, so eat it up before then or enjoy it as an exciting accompaniment to yogurt, ice cream, or main dish. Via culturesforhealth.com.

Fermented Mango Chutney

You’ll love this tasty condiment. It’s especially good with Tex-Mex. Via SharonGlasgow.com.

Fermented Date Chutney

A savory blend perfectatop chicken, pork loin, or ham or tremendous on sandwiches as well. Via rcakewalk.blogspot.com.

Fermented Spicy Pineapple Cranberry Chutney

This cranberry chutney just might replace your favorite cranberry sauce! And it’s oh-so-good for you.The probiotic yumminess and lactic acid in the ferment will help you digest this protein and fat heavy meal and tastes great at the same time. Via picklemetoo.com.

Fermented 5-Spice Apple Chutney

Kicked up with the Chinese 5-Spice Blend, this lacto-fermented apple chutney will rock your house! Popular with the whole family you may have to stock up on 5 spice blend. 🙂 Via TraditionalCookingSchool.com.

Fermented Plum Chutney

Fresh, ripe plums combine with peppers, onion, mint and cilantro to make this tasty chutney. Via katiecarterwellness.com.

Fermented Pineapple Chutney

Perfectly fermented pineapple chutney gets upgraded by adding the sweet bay shrimp for a delectable cooling and protein packed meal. Via lisascounterculture.com.

Fermented Pear Chutney

Fermented Fruit and Ginger Chutney

The recipe gives instructions for peaches, but feel free to use any of your favorite fruits or those that are in season. Pears, plums and apples are great choices too. Via paleoleap.com.

Fermented Cinnamon Cranberry Chutney

The honey and coconut milk give this chutney a sweet hint, while the cinnamon and nutmeg give it a little spice. Combined, these are the perfect things to help mask the tart !pop! of cranberry – making even cranberry un-lovers like me converts. Via raiasrecipes.com.

Fermented Raisin Chutney

Raisins, garlic, cilantro and more combine in this hearty chutney. Via theresekerr.com.

Fermented Strawberry-Jalapeno Chutney

The sweet-savory flavor of this chutney goes great with meat, fish, or veggie dishes, or even mixed into yogurt. Via fermentersclub.com.

Fermented Cherry Chutney

A simple, but tasty, combination of cherries, orange zest/juice, coriander, and clove star in this chutney. Via arthritogirl.blogspot.com.

Fermented Cranberry, Apple, and Pear Chutney

What do you get when you mix cranberries, apples, pears, pineapple with a few spices? A delicious Cranberry Chutney, of course! Via befoodsavvy.com.

Fermented Apple, Raisin and Butternut Squash Spiced Chutney

Sweet, crisp, silky, and full of spice – this chutney is sure to please. This chutney tastes wonderful topped on homemade fermented yogurt. Via keeperofthehome.org.

Fermented Apricot Chutney

This chutney has an interesting and fun explosion of flavors, with that tang of lacto-fermentation we all love. It also calls for dried apricots, which can be found all year round in most grocery stores. Via culturesforhealth.com.

Fermented Pineapple and Papaya Chutney

This is a wonderful condiment to pair with any meat dish. It also makes a wonderful salsa with chips or a Mexican meal. Via ohlardy.com.

Fermented Spicy Pear Chutney

This is an unusual savory chutney recipe that works well with many types of fruit. It’s nice served alongside winter meat or poultry dishes and as a savory applesauce alternative on potato pancakes. Via food52.com.

Fermented Persimmon Chutney

This is a gorgeous fall chutney that pairs well with roasted turkey or ham for your holiday table. It’s also wonderful mixed into yogurt with a sprinkle of maple syrup for dessert. Via lisascounterculture.com.

Fermented Spiced Apple Chutney

If you want to start eating fermented foods and have a hard time starting, this fermented spiced apple chutney is the one to start with. Because of the apples, raisins, and spices, it’s still quite sweet by the time it’s ready to eat.Eat it with yogurt or cream, on pancakes or crepes, as a jam substitute, or just plain. It tickles me pink to think of something so delicious as being also so good for you. Via almostbananas.net.

Fermented Sweet Fruit Chutney

Summer, and the fruit it brings, has a way of overwhelming many of us. If you’ve got a pile of peaches, plums, nectarines, apricots or any other kind of fruit sitting in the middle of your table, you need to figure out a way to deal with it!This chutney can be made with any type of firm fruit. Via keeperofthehome.org.

What’s your favorite fermented fruit chutney?

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25 Fermented Fruit & Chutney Recipes (2024)

FAQs

What is the easiest fruit to ferment? ›

Lemons, berries, and tropical fruits are great choices for fermentation.

What is chutney called in America? ›

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

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How long does fermented fruit last? ›

Once they're done fermenting, tuck them in the fridge and use within about two months. Some fruits will last longer than others, so definitely keep an eye and nose on them so they're consumed before they go bad.

What the heck is chutney? ›

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

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Is it okay to eat fruit that has started to ferment? ›

Yes, fermented fruits are safe to eat. Several foods and beverages are made from fermented fruits. For example, tepache, a traditional Mexican beverage, is made from fermented pineapple rinds.

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What is the quickest thing to ferment? ›

Vegetables are possibly the easiest and quickest fermentation: cut the vegetables, place in glass jars and submerge completely in the brine for 1-2 days until fermented (you'll know it's ready once the ferment has developed a ˜tangy' taste). Then, keep the jar in cold storage.

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Which vinegar is best for chutney? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Why don't fermented foods go bad? ›

For those who have apprehensions about food safety, Breidt said that fermented vegetables can be safer than raw vegetables, thanks to the ability of lactic acid, which forms during fermentation, to hunt down and kill any harmful bacteria that might be present.

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What fruits are good for fermentation? ›

Soft fruits such as peaches, plums, and apricots work especially well because they retain their color and taste after fermentation. That said, other fruits such as mangoes, pineapples, grapes, pears, apples, and berries can also be fermented.

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Do the French eat chutney? ›

The French are passionate about their cheese and rarely offer their cheeses with biscuits, butter or chutney as we do in Britain but instead prefer dried fruits, nuts and crusty bread; De Gaulle famously once said 'how can anyone govern a country that has 246 different kinds of cheese?

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Is ketchup technically a chutney? ›

Did you know that you probably have a chutney in your fridge? Check out that bottle of ketchup. Yup...that's a chutney. The technical definition of a chutney is a combination of fruit, vinegar, sugar and spices that's been cooked until syrupy.

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What is marmalade vs chutney? ›

In both cases, we end up with a spreadable vegetable purée. On the other hand, vegetable marmalade mustn't be confused with chutney, a sweet-and-sour condiment made with vegetables, fruit, herbs and spices, borrowed from Indian cuisine. Marmalade and jam are considerably less acid than chutney.

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What fruits are best for fermenting? ›

Also known as umeboshi plums, they are used to season rice and various dishes. Most stone fruit (peaches, cherries, apricots, etc.) are very suitable for fermentation. Citrus fruit also work well: lemons, limes, and oranges are among our favourites.

What fruit is easiest to make alcohol? ›

In many ways, grapes are the easiest fruit from which to make wine, but we also have a lot of expectations for wine made from grapes, a lot of ideas of how it should taste. Plus, wine made from grapes is widely available, so unless you've planted vines specifically to make wine, it's worth exploring other options.

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What fruits are good to ferment? ›

Fruits like peaches, plums and apricots are a popular choice for fermenting, as they are tasty and hold their color well. Wash the fruit, peel the skin and remove any pits. Exotic fruits like mangoes and pineapples ferment well and can be used to make chutney.

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What are the simplest fermented foods? ›

Cabbage, salt and caraway seeds; sauerkraut is one of the easiest fermented foods to make. Basically you pack all the ingredients into a clean jar and ferment for 3 to 10 days. Since it's a fermented food, it will then keep for several months. Check out this basic sauerkraut recipe to get started.

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