Probiotic Cranberry Chutney

This version of cranberry chutney is one of our favorites. Once you have your ingredients gathered – it takes less than 5 minutes to blend up – than you just have to be patient and wait for fermentation to happen. It also keeps quite well refrigerated after it has been fermented. We have enjoyed this with dosa, fish, chicken, and even stirred into plain yogurt. Photo courtesy of Lydia Shatney of Divine Health From The Inside Out I use the 1 Liter Probiotic Jar.


  • 12 ounces fresh cranberries approx. 4 cups - washed and toss bruised/mushy
  • .25 cup Sucanat unrefined organic sugar - This feeds the ferment - not that much will be left in the final product
  • 5 grams Himalayan salt or natural sea salt with no other ingredients added
  • 3-4 small Satsumas or Murcott tangy tangerine with seeds removed
  • 1 tsp cinnamon
  • .125 tsp cloves conversion: 1/8 tsp
  • .5 inch fresh ginger finely chopped
  • 2 lemons juice only; or 1 lemon and 1 orange


  1. Peel and separate Satsuma or whatever mandarin/tangerine variety you are using. Be sure to remove seeds. Add to food processor or a Blendtec.
  2. Add sucanat, salt, cinnamon, cloves, ginger, lemon and/or orange juice. Blend.
  3. Add cranberries. Pulse until cranberries are broken up, but you want to retain some texture, so don't over-process
  4. Place in Probiotic Jar, seal, add airlock and water.
  5. Ferment at room temperature (if below 74°F) for 5 to 14 hours with the airlock. Move to fridge. Ferment away from direct light. If warmer than 74°F, then ferment in fridge with airlock for 24 hours. and ferment for 1 to 2 days, away from light, depending on temperature. Transfer to fridge.

Recipe Notes

These are great with almost anything – dosas, fish, chicken, stirred into yogurt, kefir….

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