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A little like a jam, a little like a relish, this nectarine chutney is the perfect combination of sweet and spicy while being slightly tart. And it’s lacto-fermented, making it extra gut healthy and loaded with probiotics.

Nectarine Chutney


This nectarine chutney is fresh and raw, but the fermentation process plumps up the raisins and breaks down the nectarines, resulting in the perfect texture. Use this as a condiment alongside meats, as a topping for yogurt or oatmeal, or even as a fun flavor experience on ice cream.

Like all lacto-fermented fruits, this should be kept in cold storage and used within a few weeks for the best flavor. It will continue to ferment and may turn a little “boozy” if left too long.

Nectarine Chutney

Nectarine Chutney

Adapted from Nourishing Traditions by Sally Fallon.


  • 3 cups fresh nectarines
  • 1/2 cup filtered water
  • Grated rind of 1 lemon
  • Juice of 1 lemon
  • 1/8 cup Rapadura or Sucanat
  • 2 tsp sea salt
  • 1/4 cup whey
  • 1/2 cup raisins
  • 1 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp thyme
  • 1 tsp whole black pepper
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds


  • Mix water, lemon juice, rind, Sucanant, and whey.
  • Cut fruit and add lemon juice mixture to it. Mix with raisins, herbs, and spices.
  • Place in a quart jar (or two pint jars) and press down lightly with a wooden mallet. Add more water if necessary to cover the fruit. Make sure the mixture is at least one inch below the top of the jar.
  • Cover tightly and keep at room temperature for two days before moving to cold storage.

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