Recipe: Probiotic Apple, Carrot and Raisin Chutney From Get Cultured!

Recipe: Probiotic Apple, Carrot and Raisin Chutney From Get Cultured! post image

I am so excited to show you this video of Jenny from Nourished Kitchen making fruit chutney. It is from her awesome class, Get Cultured! How to Ferment Anything. The class is on sale right now through May 22. If you want to start to introduce cultured foods to your family, the most economical way is to make them yourself. Jenny makes it very easy to learn with over 50 video tutorials and over 100 recipes. You won’t have any doubts if you take this class.


Probiotic Apple, Carrot and Raisin Chutney


• 5 to 6 apples, peeled and chopped
• 5 to 6 carrots, peeled and chopped
• 1 2-inch knob ginger, peeled and minced
• 1 cup raisins
• starter culture (where to buy culture starter)
• 1 tablespoon ground cinnamon (where to buy organic spices)
• dash allspice


• Mixing bowl
• Wooden spoon
• Sieve or strainer
• Food processor (where to buy a food processor)
• Mason jar


1. Process apples, carrots and ginger in a food processor or by hand until finely minced.
2. Transfer apples, carrots and ginger to a mixing bowl and stir in starter culture, raisins, cinnamon and allspice.
3. Spoon chutney mixture into a mason jar or vegetable fermenter and mash down with each layer so that the fruit and vegetables release their juices to form a liquid medium in which beneficial bacteria can proliferate.
4. Continue pressing the chutney mixture down with a wooden spoon or dowel until the liquid covers the vegetable and fruit solids. If it does not, spoon additional starter culture over the vegetable and fruit chutney until it does, leaving at least one-inch headspace in your jar.
5. Cover and allow it to ferment for two to three days at room temperature. Transfer to cold storage. The chutney should keep, refrigerated, for six to eight weeks.

Options for starter:

Kefir Starter Culture can be used, dissolve 1/2 package into 1/4 cup plus two tablespoons warm water.
Fresh whey can be used as a starter for this recipe. Use 1/4 cup plus two tablespoons.

Difficulty: easy
Yield: 1 qt
5 minutes (active), 2 to 3 days (fermentation)

Keep your family healthy

The best way to reinoculate ourselves with beneficial bacteria is to eat cultured foods. Learn how to culture anything! From the most common yogurt to more esoteric brining of vegetables, salsa, chutneys and condiments — most foods can be fermented — their shelf live lengthened without chemical preservatives, and most importantly, the beneficial bacteria is created.

By eating cultured foods on a daily basis you are building up the colonies of good bacteria that do so much for us and you are protecting yourself from the pathogens created by our dangerous food supply.

Register for Get Cultured! How to Culture Anything

Jenny from Nourished Kitchen is offering a $50.00 off coupon code, in addition to the sale, that is good through May 22.

  • Original price: $197.00
  • Sale price: $147.00
  • Price with coupon: $97.00 — less than $7.50 per class!

Use code SAUERKRAUT at check out for the $50.00 discount.

Act now! — If you order today you will also receive the e-book Get Cultured! Probiotic Recipes from Nourished Kitchen.

Click here to find out more about the class and to register

Join Jenny in a Webinar about this class!

Click here to Register for the Webinar for this class

The Webinar will be held Friday May 18 at 1:00 – 2:00 PM Eastern Standard Time

Join traditional foods and fermentation educator Jenny McGruther of for an in-depth webinar covering safe, effective and practical tips for fermentation.  Participants will learn how to choose fermentation equipment for all budgets, how to ensure ferments are safe, how to minimize contamination from stray microbes, as well as learn how ferments can be integrated into daily meals.

The Webinar has limited spots so don’t wait to register for that. You will get a good idea about what the class is like from the webinar.

Register here for the Free Webinar.


If you do not have the time or desire to learn this art, we have a great supplier of fermented vegetables and juices here.

This post is shared at: Sugar Free Sunday, My Meatless Monday, Monday Mania, Melt in mouth Monday, Meatless Monday, Homestead Barnhop, Real Food 101, Slightly Indulgent Tuesday, Tasty Tuesday Naptime, Traditional Tuesday, Hearth & Soul Hop, Tasty Tuesday 33, Mommy Club, Healthy 2Day, Gluten Free Wednesday, Real Food Wednesday, Sustainable Ways, Whole Food Wednesday, Allergy FreeWednesday, Whole Foods Wednesday, Full Plate Thursday, Tastastic, Simple Lives Thursday, Fresh Bites Friday, Freaky Friday, Country Homemaker Hop, Foodie Friday, Fight Back Friday, Friday Food, LHITS Linky, Seasonal Celebration

Video and photo Credit: Nourished Kitchen

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Leave a Comment

  • Judee@gluten Free A-Z May 14, 2012, 8:48 am

    Thank you for sharing this great recipe. I know how important probiotics are, and this looks like a really delicious way to eat them. I’m just starting to learn about them, so thanks for the links too.

    • Jill May 14, 2012, 9:44 am

      HI Judee,
      Thanks for your comments. I can’t say enough about Jenny’s class. I’ve learned so much from her.

  • Betty May 14, 2012, 11:19 am

    When you cover your ferment do you mean with a cheesecloth or a lid? So excited to try this!

    • Jenny May 14, 2012, 2:07 pm

      I typically cover chutneys with a loose lid. This allows CO2 to escape. Cheesecloth also works.

  • melvin May 14, 2012, 1:24 pm

    why will it only last 6 to 8 weeks in refrig…….i thought the act of fermenting foods was for long time food storage to get people thru the winter and the food wouldn’t spoil?
    yes we also ferment food for the good bacteria and gut health but if you had alot of fruit and vegetables to store up would you recomend canning instead of fermenting all of it?


    • Jenny May 14, 2012, 2:10 pm

      That’s a good question, Melvin. Fermentation was not exclusively performed as a way to extend the harvest (although that is one of its functions), this is why fermentation was still used in societies where they had a continual, year-round supply of food.

      Chutneys and fruit ferments can take on an unpalatable alcoholic flavor after prolonged fermentation and storage. It doesn’t mean the chutney will go “bad” after 8 weeks, only that its flavor may not be as appealing.

  • Bee Girl May 14, 2012, 11:48 pm

    This sounds delicious! Thank you for sharing it!!!

  • Heather H. May 15, 2012, 12:58 pm

    Great recipe! What is your favorite meal to eat it with?

  • Nikki May 16, 2012, 7:45 pm

    Is there a salt or lemon water sub for the starter/ whey? I’m nervous about the dairy aspect. Thank! This looks really good.

  • Jill May 16, 2012, 8:00 pm

    Hi Nikki,
    You can get non dairy starter culture:

  • April @ The 21st Century Housewife May 17, 2012, 1:51 pm

    This recipe sounds delicious, as well as super healthy! The video is really helpful too!

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  • Deanna Caswell May 19, 2012, 10:47 am

    I LOVE a good fermented apple chutney. Please come link up at my DIY Linky at, please?

  • Rebecca @ Natural Mothers Network May 25, 2012, 7:28 am

    This is one for my recipe collection, that’s for sure! Rebecca @ Natural Mother’s “Seasonal Celebration Sunday.”

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  • PirateJeni March 4, 2013, 3:19 pm

    This looks really yummy… how do you think it would be without the starter culture? I never use any for my kraut. I think I might try it without it.

    • Jill March 4, 2013, 3:40 pm

      Hi PirateJeni,
      You need the starter culture with fruits. love your post about Primal Pit Paste! What a laugh!

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