Fermented Apple Chutney

A lacto-fermented apple chutney that goes great on salads or as a side.

Submitted by: Sara Tung (125)

Cuisine: American    Dish: Condiments, Sides    Preparation: Lacto-Ferment
This recipe is: Dairy Free, GAPS / SCD, Gluten Free, Low Carbohydrate, No Tree Nuts, Paleo, Vegetarian, Wheat Free


3 cups

Active Time

30 minutes

Ready In

12 days


  • 5 to 6 apples, chopped
  • 1 cup yellow onion, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup dried sour cherries (or raisins)
  • 1 fresh lemon, juiced
  • 1/2 tsp mustard seeds
  • 1/2 tsp red pepper flakes
  • Pinch of allspice
  • Pinch of cinnamon
  • 1 tbsp salt
  • 25 drops liquid stevia (optional)
  • 1/4 cup ferment brine
  • 1/4 cup apple cider vinegar

Preparation Instructions

  1. Mix together apples, onions, ginger, sour cherries (or raisins), lemon juice, dry spices, and salt in large bowl.

  2. Pack into a quart sized jar.

  3. Add stevia to the jar, and top with ferment brine and apple cider vinegar.

  4. Allow to ferment at room temperature for 5 days, mixing the chutney daily so that the apple pieces sitting at the top of the jar are turned under.

  5. Refrigerate for another week or so before eating.

  6. Will store in the fridge for several weeks to several months.

  7. If storing for longer than a few weeks, mix chutney once a week if not consuming it regularly.

Last updated on 11-28-2013