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

How do you make fermented fruit at home? ›

Basically, fermentation involves placing your chosen fruit in a jar or other container and adding a combination of water, sugar and starter culture (such as yeast or whey). The lid is then sealed and the fruit is left at room temperature for between 2 to 10 days.

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What fruits ferment best? ›

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.

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What can you do with fermented fruit? ›

If left to ferment for more than 7 days, the fruit will become savory and slightly acidic. They are more like a pickle than a sweet ferment. They are great as a condiment served with a traditional meat and potatoes meal. Served in salads (with goat cheese and pecans, yum!).

Which juicy fruit can be eaten whole and in slices drunk as a juice and cooked into pickles and chutneys? ›

Mango has an exotic flavour, sweet taste and might even have numerous health benefits. It is consumed in both the ripe and unripe forms. Used for making pickles, chutneys, vinegar, desserts and beverages,² mango is one of the popular foods. Mango juice is also a popular refreshing beverage.

What is the easiest fruit to ferment? ›

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

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What fruits are easy to ferment? ›

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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Can you ferment fruit without yeast? ›

Making alcohol from fruit without using yeast is possible, but it requires using wild, airborne yeasts that are naturally present in the environment. This process is called wild fermentation or spontaneous fermentation, which is the traditional method of making wine, beer, and other fermented beverages.

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How long does it take to ferment fruit? ›

Fruit ferments quicker than vegetables. Make sure to test it every day after 24-48 hours, because it can cross the threshold into alcohol quickly. With fruit fermentations, it is best if they have a jump starter culture like the whey, water kefir, or kombucha, so they will ferment quickly and not turn into alcohol.

Is it healthy to eat fermented fruit? ›

The short answer to the question “are fermented fruits good for you?” is yes, very good! Fermented fruits have several health benefits. They can give your immune system a boost, provide you with vitamins and nutrients, improve your mood and make it easier to digest foods.

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What drink is made from fermented fruit? ›

Cyser is a mead that uses apple juice rather than water for fermentation. Melomel is a mead that uses fruit or fruit juice for fermentation. Pyment is a mead that comes from table grapes or grape juice.

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Does fermented fruit turn into alcohol? ›

Fermentation occurs in nature in any sugar-containing mash from fruit, berries, honey, or sap tapped from palms. If left exposed in a warm atmosphere, airborne yeasts act on the sugar to convert it into alcohol and carbon dioxide. The making of wines and beers uses this biotechnology under controlled conditions.

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What is the juiciest fruit in the world? ›

Passion Fruit is bursting with color and flavor inside its purple shell. The fruit comes in yellow, purple and hybrid varieties in Taiwan, each with their own distinct flavor and juice.

What is the most Juicy Fruit in the world? ›

Watermelon. The name—and telltale juiciness—of this fruit gives it away. Beyond being loaded with immune-boosting vitamin C and plant compounds, refreshing pink watermelon is often considered to be one of the most hydrating fruits, containing up to 91% water.

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What is the hardest fruit to juice? ›

Some fruits just aren't juicy enough to juice! Bananas, avocados, figs, mangoes, rhubarb, and coconut fall into this category. Instead, toss them in a blender. You can blend the fruit into smoothies or add blended fruit puree to a juice for a little extra texture and flavor.

What is needed to ferment fruit? ›

The basic process for fruit without a brine, though, is that you simply mix your fruit with 2% (by weight) of salt. Pack it into your jars, add a weight if it's not a fermentation jar and you aren't using hermetically-sealing attachment (no weight if there is, unless you take the gasket off), lid, wait.

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How is fermented fruit made? ›

Fermented fruits and vegetables are made by a process that requires microbial growth and enzymatic activities. Fermentation occurs within days, during which microbes (bacteria or fungi) present on the vegetables or fruits grow resulting in changed texture and taste.

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Is it safe to eat naturally fermented fruit? ›