Probiotic Fermented Apple Chutney Recipe

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Probiotic Fermented Apple Chutney Recipe

This apple chutney recipe becomes sweeter as it ferments, but it has no added sugar or other nasties. Fermentation increases the health benefits of the probiotics used in this recipe manifold, and for successful and enjoyable raw food lifestyle I recommend to have a few probiotic ferments brewing at all times.

Probiotic fermented apple chutney.

Cost: £1.30 (GBP)
Prep time:
Ferment time: nine days
Total time:
Yield: One jar 750ml


Apples, grated: 3 cups (720ml)
Water: 1/2 cup (120ml)
Probiotic capsules: two
Apple cider vinegar: 1 tbsp
Sea salt: 2 tbsp
Raisins: 1/2 cup (120ml, optional)
Fresh red chilli, finely chopped: 1/2 teasp (or more, optional)
Dried thyme or za'atar: 1/2 teasp


  1. Put all the ingredients except apples and raisins in a thoroughly-cleaned mason jar, approx. 1 liter (2 pints) or a little smaller in size. Open the probiotic capsules and pour the contents in (discard the capsules themselves).
  2. Stir the liquid mix and add in the grated apples and raisins. Pack the grated apples slightly so that they sit at the bottom of the jar.
  3. Add some water at the top if needed to ensure that the apples are completely covered with liquid.
  4. Leave the jar open and cover with a muslin cloth, held in place with an elastic band. A sheet of kitchen roll or any other clean, breathable fabric will do as well. It is important NOT to cover the jar in an air-proof way because the fermentation will create gas and the container may explode. The cloth is necessary to keep away debris, dust and insects.
  5. Leave to ferment in room temperature for two days, away from sunlight. Bubbles should form on top.
  6. Store in the fridge for one week before eating. The chutney will keep fermenting in the fridge, but slower than in room temperature.
  7. Serve as a side dish to almost any meal or combine with shredded cabbage to make a winter salad.
  8. Consume within two months and keep stored in the fridge.

For Best Results

Use sea-salt, pink Himalayan salt or other non-iodised salt for this recipe because iodine in anti-microbial and can interfere with fermentation.

Other antibacterial and antiviral substances, including many natural foods (e.g. honey), can also hinder the growth of the probiotics in this apple chutney.

For the same reason, only chlorine-free water (carbon-filtered or spring water) should be used for best results. If you don't have a water filter and don't want to use spring water, you can boil the water, letting the chlorine evaporate, and then cooling it to room temperature before using for this dish.

Personally I just use the cheapest probiotic capsules I can find in a shop, because these beneficial bacteria will grow and multiply anyway once left to ferment.

Health benefits

Probiotics through supplements and/or fermented foods are generally considered as an essential ingredient of a healthy lifestyle these days. They are essential for gut health, immune system strength and even mental health. If you suffer from 1) anxiety, any other mental health problems, 2) gut problems, such as bloated belly, 3) food intolerances or allergies, and/or 4) nutrient deficiencies, probiotics should be an essential part of your healing plan.

Note that obviously not all bacteria are beneficial so use only probiotic capsules from a trustworthy supplier.

I don't actually remember where this recipe originates in... I probably found something similar online and worked it gradually from there. One of the must-have pickles as a raw foodist.

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