Fermented Pineapple Chutney

This recipe is from the “Fermented Fruits and Vegetables” section of  Nourishing Traditions pages 106 to 197. This recipe reflects the fifth of our 11 Wise Traditions Dietary Principles: enjoy lacto-fermented condiments and beverages.

The pineapple is a native of South America. It is an unusual fruit in that it forms when the fruits of a hundred or more separate flowers coalesce. It has a high sugar content and a delicious flavor. Pineapple is high in fiber and contains carotenoids, B-complex vitamins and vitamin C. Organically grown pineapple from selenium-rich soil also contains a unique enzyme called bromelain that helps digest protein—but the enzyme is absent in many commercially available varieties of the fruit. This enzyme works not only in the acid present in the stomach but also in the alkaline environment of the intestine and has been used to treat a number of diseases including heart disease, rheumatoid arthritis, injuries, edema, pneumonia and scleroderma. It is claimed to shorten labor and reduce appetite.

According to Professor Francisco Villaroel of Bolivia, pineapple is a powerful remedy for chest ailments, jaundice, arteriosclerosis, anemia and cerebral problems, such as neurasthenia, melancholia and loss of memory.

Pineapple is rich in manganese, which is necessary for strong bones and a healthy nervous system. Recent studies have revealed that women with osteoporosis have about one-third less manganese in their blood than healthy women. The manganese in pineapple is in a particularly absorbable form.

The enzyme bromelain in pineapple is what makes other fruit become soggy when mixed with pineapple. Surprisingly, pineapple that has been lacto-fermented does not become soggy but retains its crispness. With its protein-digesting bromelain content, lacto-fermented pineapple chutney is the perfect accompaniment for meat dishes of all types.

The following recipe makes 1 quart:


  • 1 small pineapple
  • 1 bunch cilantro, coarsely chopped
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt
  • ¼ cup whey
  • ½ cup filtered water


  1. Mix pineapple, cilantro and ginger and place in a quart-sized, wide-mouth mason jar.
  2. Press down lightly with a wooden pounder or a meat hammer.
  3. Mix lime juice, sea salt and whey with water and pour over pineapple, adding more water if necessary to cover the pineapple.
  4. The chutney should be at least 1 inch below the top of the jar.
  5. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator.
  6. This should be eaten within 2 months.

Variation: Hot Fermented Pineapple Chutney

Add 1 small red onion, 1 jalapeno pepper and ½ red pepper, all finely chopped.

The post Fermented Pineapple Chutney appeared first on The Weston A. Price Foundation.

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