Fermented Onion Chutney

Jun 29, 2013 | GAPS, Nutrition, Recipes

As promised in my previous post, Getting More Gut Flora I mentioned an easy way to increase your probiotic consumption through lacto-fermented vegetables. This, I understand does not sound appealing, but honestly it is delicious and a much easier and quicker way of making chutney/relish type foods.

onion chutney

It is filled with some carrots, sultanas, seasoning and lots of raw onions which are amazingly, cheap super foods. I made this recipe up last week, with what was in the fridge and horray – it was a success! I eat it with cheese, on my morning eggs, in a salad dressing, on meat balls – really anything!

Onions are a a rich source of Quercitin, a brilliant antioxidant which helps lower LDL (bad) cholesterol, raise HDL (good) cholesterol, fight asthma, hayfever, contains Vitamin C and calcium as well as a host of other things. Onions are also anti inflammatory, anti viral and help boost the immune system. Basically, fall in love with onions, they are super cheap, a great bulker to make meat dishes stretch and help heal your body.

Onions rant over, here is the recipe.


Onion Chutney

Prep Time 30 minutes


  • 3-4 carrots
  • 4 white onions peeled and in half
  • 1.5 cups of sultanas
  • 2 tbspn salt
  • 1/2 tspn cumin seed
  • handful of fresh basil
  • 1/2 cup of homemade whey
  • 1/2 cup water


  • Place the onions in the food processor and pulse until onions are a fine mince.
  • Add the carrots and pulse until fully combined with onions.
  • Place all other ingredients in the processor and blend until it is fine (or coarse depending on your preference).
  • Get a clean and sterilised mason jar and put mixture in.
  • Use a spoon or potato masher to level the mixture up - you want a even, tightly packed jar of chutney.
  • Leave it at room temperature for 3 days (this is the important part) then transfer to the fridge.


If you don't have any whey, you could try using a few tbspns of organic probiotic yogurt instead, or emptying out a probiotic supplement (out of its capsule) into the mixture. I have never done it but in theory it should work, let me know if you try it.
Adapted from From Nourishing Traditions by Sally Fallon
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  1. Hi Kezia, how long will the onion chutney last once in the fridge?
    Thanks, Romaine.

    • It will last for about a month in the fridge as long as it doesn’t get contaminated by other crumbs or food, potentially longer too 🙂



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