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.