Here is an unusual savory chutney recipe that works well with many types of fruit. I consulted recipes for lacto-fermented fruits in two books-Wild Fermentation and Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats- before I came up with this recipe. I was honestly skeptical about this one, but it’s really quite tasty, not to mention healthy. You can make a larger batch and give small jars as gifts; it's nice served alongside winter meat or poultry dishes and as a savory applesauce alternative on potato pancakes. Make sure to tell the gift recipient to store this in the refrigerator; it's best if consumed within two months.

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