Sweet Fruit Chutney

This is one of those recipes that I came up with in the middle of being overwhelmed with summer’s bounty…
This works superbly well to replace jam on toast, stirred into yogurt, or topping ice cream.
We also frequently use it on top of oatmeal… adds a fantastic boost of enzymes!
Our friend Naomi also made a wonderful raw peach crisp using this as the fruit base, with a crumbled nut topping.
Delicious any way you try it – even with a spoon out of a jar. 😉

Fruit Chutney
(adapted from Nourishing Traditions)

3 cups chopped fresh fruit (apples, peaches, pears, firm plums or apricots, mango, papaya)
½ cup filtered water
grated rind of 2 lemons
juice of 2 lemons
1/8 cup rapadura
2 teaspoons sea salt
3/4 cup whey
½ cup crispy pecans, chopped
½ cup raisins
3 teaspoons spices (I use fresh, coarsely ground cinnamon & nutmeg usually)

Mix water, lemon juice, rind, rapadura, salt and whey.  Combine with chopped fruit.  Stir in nuts, raisins, and spices, and place in a wide mouth quart mason jar.  Press down lightly, adding more water (I’ve also added some fresh juice from the fruit, too) to cover the fruit.  Mixture should come to 1 inch below the top of the jar.  Cover tightly, and keep at room temperature for 2 days, then transfer to fridge.  Use within 2 months.

This post is linked to Real Food Wednesdays!