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Fermented Peach Papaya Chutney Recipe

I love to ferment things. So when I saw some gorgeous white peaches, I had an idea. An idea for a sweetish treat that would make a beautiful jar of probiotic goodness. I bought the peaches. And what I made was fizzy and delicious.

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Fermented Peach Papaya Chutney
Making fermented peach papaya chutney

Fermented Peach Papaya Chutney Recipe
Makes 1 Quart
Course Ferment


  • 3 large peaches
  • 1/3 small papaya
  • 1/3 cup goji berries
  • 1/3 cup golden berries
  • 1/3 cup almonds (preferably soaked & dehydrated)


  • 1 lemon
  • 1 lime
  • 1/2 inch ginger (juiced, or 1/4 inch grated)
  • 1 tbsp honey
  • 1/2 tsp active ginger bug (or prepared water kefir, or a few water kefir grains)
  • Water


  • Slice peaches thinly.
  • Cut papaya into chunks.
  • Chop the almonds roughly.
  • Mix first 5 ingredients together, then pack into a 1L jar.
  • Mix up the brine, then pour into jar. Add additional water to cover ingredients, if necessary. Gently mix to distribute brine evenly.
  • Make sure food is still covered, then close jar and set to ferment for 12-24 hours. It will take longer the cooler the temperature is.
  • Taste, should still be pretty sweet but should also be quite bubbly when ready. Move to fridge for storage.


Berries: Click here for the goji berries that I use. They are organic, non-GMO, and most importantly, sulfite-free. Click here for the golden berries, which are of great quality as well.
Keyword Chutney
Making fermented peach papaya chutney
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