Tart and sassy, this Cranberry Walnut Chutney is an easy lacto-fermented condiment that will have you going back for seconds… and thirds.
I feel I must preface this recipe by admitting that I have not always been a huge cranberry fan. That stuff on the table at Thanksgiving and Christmas? I never wanted it. Gross. So believe me when I say this stuff is good. I would have eaten the whole quart myself, but I was forced to share it with my family.
Sigh. Life is hard.
A little inspiration.
My inspiration for this chutney came from a cranberry sauce I originally saw over at Traditional Cooking School. Pretty much everything on that site is amazing, you should check it out if you’ve never heard of it before…
If you need a little cranberry inspiration, here are a few more cranberry recipes that I love!
- Cider & Elderberry Cranberry Sauce
- Cranberry Apple Switchel
- Cinnamon Cranberry Coffee Cake
- Cranberry Kefir Fruit Snacks
- Paleo Cranberry Walnut Coffee Cake
Cranberry Walnut Chutney.
The honey and coconut milk give this chutney a sweet hint, while the cinnamon and nutmeg give it a little spice. Combined, these are the perfect things to help mask the tart !pop! of cranberry – making even cranberry un-lovers like me converts.
If you’re not to sure about a chutney full of cranberries, but you’re into super-easy fermented goodness, jump on on over to my Cinnamon Apple Chutney and give it a try! It’s a bit sweeter than this one, so it’s a good place to start.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Lacto-Fermented Cranberry Walnut Chutney
Free from grain, gluten, eggs, and refined sugar.
12 ounces raw cranberries
1/2 cup honey
1/3 cup whey (if you don’t have any, you can easily make it by straining yogurt through a cheese cloth)
1/2 cup coconut milk (I use my homemade coconut milk)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon Himalayan salt
1/2 cup raw walnuts
1/4 teaspoon orange zest (optional)
Place all ingredients (except optional zest) in a small food processor. Pulse together until chunky.
Pour into 1 quart jar. Cover tightly and let ferment in a cabinet or counter top (away from sunlight) for 2 days.
Stir in optional orange zest, if desired. Transfer to fridge.
Try not to consume it all at once…
I love cranberries and always buy freshly harvested in the fall at the Farmers Market. Now I'll be able to enjoy well past the holidays with this recipe – and get he benefits of lacto-fermentation!
🙂 I hope you like it, Andresa! Thanks for stopping by!
Tempting, yummy and flavorsome 🙂 Must have indeed 🙂
Love the dark rich colour 🙂
Thank you, Shweta! I hope you enjoy it. 😉
I LOVE lacto fermented foods! I tell my hubby that they make my stomach sing 😉 He thinks I'm a bit crazy…pinning this to my natural health board!
I'm with you not a big cranberry fan, but I must say when my daughter made some that was homemade I was pleasantly pleased. How do you make your own coconut milk? Followed you here from the Get Real Fridays, but also enjoy your posts on Real Food Fridays, come share.
Ooh, I definitely want to try this out! My husband recently took a class on fermenting, so I'm sure he will be really interested to try out this recipe! Stoping by from the Let's Get Real blog hop.
Thanks for pinning it, Rachael! I agree with you – lacto-fermented foods make for a happy tummy! 🙂
Thanks for stopping by, Joyce! I'm glad you enjoy my posts. 🙂 I believe there's a link to my homemade coconut milk up in the ingredients list. It's super easy!
How neat that your husband got to take a class – that sounds like a wonderful experience. I hope you enjoy the chutney! 🙂 Thanks for stopping by!
Great recipe – sounds delicious. Cranberries are so good for us but people usually only eat then during the holiday yet they can fit into any meal . Thanks for sharing on Real Food Fridays Blog Hop! Have a wonderful healthy day!
Thanks for stopping by, Marla! You're right, I've found that cranberries can fit very well into quite a few different dishes. 😉
Now this is an interesting cranberry recipe. Thanks so much for sharing it with it us on foodie friday.
Haha. Glad to share, Diane. 🙂 Thanks for stopping by!
This looks yummy! I may have to try this soon.
Thanks for sharing.
Pinned. Thanks for linking up at the Bloggers Brags Weekly Pinterest Party
I hope you like it, Tamara!
Your Cinnamon Cranberry Chutney looks and sounds delicious. I Have never hear of something like this and will have to try this recipe. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!
Kathy Shea Mormino
The Chicken Chick
I hope you enjoy it, Kathy! I'm always glad to share, thank you so much for hosting! 🙂
What a wonderfully delicious and nutritious condiment, that is also good for the gut! This is such a creative recipe. I have been making cranberry smoothies in my blender so now I am just going to make a few adjustments and create cranberry chutney too!
This sounds so "warm" even though it's raw. Delicious! Makes me want to snuggle up by the fire and eat it by the spoonful. 🙂 Thanks for sharing it at Raw Foods Thursdays last week. Hope you'll be back today!
Thanks, Deborah! I hope you enjoy your chutney. 🙂
Haha. Well, I suppose it's still cold enough in some places to snuggle up by a fire. 🙂 Thanks for stopping by, Heather. 🙂
Thanks for sharing again on Real Food Fridays, new party tonight at 7 central.
Thanks, Joyce! 🙂
What a beautiful color this chutney is! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
What great recipes this week in the link up!
Cindy from vegetarianmamma.com
Thanks, Cindy! 🙂
I won't eat that cranberry stuff either!! But maybe I might eat this! Thanks for sharing at Saturday Dishes!
Glad to share, Lucy! Thanks for stopping by! 🙂
Thank you for sharing this recipe on Meal Planning Monday Recipe Link-Up. 🙂 I have been wanting to explore chutneys more, they sound like such a nice thing to add to a meal! I hope you stop by and join us again this week! http://www.aprilshomemaking.com/2014/04/meal-planning-monday-recipe-link-up-5.html
Thanks, April! Chutneys are wonderful. 😉 I enjoy them for breakfast with yogurt, or for a snack by themselves. 🙂
I will be using whey from my Kefir Milk (live grains). Instead of coconut milk I will use the Kefir Milk. This should be interesting. What do you think?
Frances from Sunny South Africa
Sounds good to me, Frances! I hope you enjoy it! 🙂
My son is allergic to dairy products ….can this be made without the whey?
I’ve not ever tried it without whey, Jolinda. Another reader said she was going to try using kefir – maybe water kefir would work?
Made this 2 days ago. I live in a very hot country so it’s already fermented a little. Tried it this morning with some yoghurt; my goodness, it’s like Christmas in a jar! It’s beautiful and so delicious! The smell is divine. Wish I could scent things with it! Thank you so much for sharing ?
I’m so glad you enjoyed it, Claire! Thank you for letting me know! 🙂
Can you use dried cranberries instead of fresh??
It should work with dried, the end texture might just be a little chewier. 😉 Hope you enjoy it!
I love this recipe! Since I don’t eat dairy, I use kombucha as my starter to get the fermentation going.
Fun sub! I’m so glad to hear you like it!
This looks great! Would it work with probiotics instead of whey or yoghurt?
I haven’t tried it, but I don’t see why it wouldn’t work. You should just add in 1/3 cup of water along with your probiotics. 🙂 Hope you enjoy it!
Typically, chutney is a condiment for meat. However, it has dairy in it. You have it listed on your page of 30 Passover recipes. Please tell me what Passover dish you pair with this with; it can’t be paired with a meat dish. That would make it NOT okay for Passover (the dietary laws forbid mixing meat products and dairy products). Thank you.
I usually eat chutney as a snack or a dessert. It’s super yummy with matzo. 🙂