Mending Me Wellness at My Day Gardens

Wellness Services and Quality

18 A Range Rd, Pittsfield NH 03263

Call or Text 603-703-9977




 Fermented Apple
 Cranberry Chutney
This lacto-fermented apple chutney is crunchy, lightly tangy and delicious enough to use as a side dish rather than a condiment. Plus, you get all the awesome probiotic health benefits of lacto-fermented foods!



Ingredients
  • 1/2 cup filtered water (the chlorine in unfiltered tap water can halt the fermentation process)
  • 2 tablespoons honey
  • 1/2 cup Kombucha
  • 2 tsp. kosher or other non-iodized salt
  • 3 cups cored and chopped apples
  • 1/2 cup raisins or dried Cranberry
  • Lemon zest to taste
  • Apple spice,  cinnamon nutmeg etc to taste

    • Preparation

    1. Combine the water, honey, kombucha and salt, stirring to dissolve the honey and salt.
    2. Mix the other ingredients separately and pack firmly into a quart-size glass jar, leaving at least an inch of head space. Pour the liquid mixture over the other ingredients. The liquid should come up to the top of the fruit. If it doesn’t, add a little filtered water. I cut a food safe plastic lid to keep fruit below water.  You do not want fruit out of water.  It can cause rot
    3. Loosely cover and leave at room temperature for 2 days. You should see some bubbles on top by then, which is a sign of active fermentation.
    4. Refrigerate and leave for another week before eating. Will keep in the refrigerator for 2 months. Serve with rice, meat, cheese, whatever suits your fancy. Combined with shredded cabbage, this lacto-fermented apple chutney makes an excellent winter salad.
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