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Healthy Recipes


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Cultured Pineapple Papaya Chutney – a delicious digestive aid


Adding fermented foods to your diet has many health benefits, including making food more digestible, increasing vitamin and enzyme content of the food and increasing good bacteria in your digestive tract. They are very easy to prepare at home. An easy and delicious way to get fermented foods is by making this pineapple papaya chutney recipe, which is an adaptation of recipes in Nourishing Traditions.

Pineapple and papaya are delicious tropical fruits. Pineapple is rich in manganese, fiber, vitamin C and B vitamins. Papaya is rich in carotenoids, vitamin C, potassium and phosphorus. Both fruits contain powerful digestive enzymes. Bromelain (in pineapple) and papain (in papaya) are very helpful in breaking down protein. Many people know that you should not put pineapple in gelatin molds. Ever wonder why? Pineapple actually breaks down the gelatin protein which causes the gel effect to fail. Papain is often used commercially as a meat tenderizer. Both fruits are terrific accompaniments to any protein to help with digestion.

These enzymes make this dish a wonderful condiment to pair with any meat dish. It also makes a wonderful salsa with chips or a Mexican meal.


3 cups ripe pineapple and papaya, cubed and peeled
1 tbsp grated ginger
1 red bell pepper, seeded and chopped
1 small red onion, chopped
1 jalapeno pepper, seeded chopped (optional)
1/2 cup fresh mint leaves, chopped (optional)
1 bunch cilantro, chopped. (you could sub Italian parsley if you do not like cilantro)
1 tsp sea salt
2 tbsp rapadura or other good sugar
1/2 cup fresh lime juice
1/2 tsp Culture Starter OR 1/4 cup whey (or favorite starter)
1/4 filtered water (if needed)

(As always, choose organic content and fresh content as much as possible for the healthiest recipe. Also, as with all fruits and vegetables, wash vegetables before cutting or adding to the recipe.)



1. Combine fruit, onions, peppers, mint and cilantro into a mixing bowl.

2. In a small bowl, mix sugar, lime juice and culture starter or whey. Pour the liquid in with the fruit mixture and stir well.

3. Add pineapple papaya chutney to a clean 1 quart mason jar, pressing down to firmly pack in and release juices.

4. If needed, top off the fruit mixture with a little filtered water, leaving 1 inch of head space. Screw lid on firmly.

5. Leave at room temperature for 24-48 hours.

6. You will notice bubbling and the lid of your mason jar may be firm from the gases building up.

7. Store in the refrigerator for up to 2 months.


Makes 1 quart

Original recipe source:

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