Fermented Fruit Chutney

Last night I made another lacto-fermented recipe - fruit chutney.  I used mangos, but you can use a variety of fruits.  I don't know if I've ever had chutney.  But it sounded interesting.  You generally eat it with meat.  This smelled so good when I made it.  Kind of like fresh lemonade :)  It looks a little odd because you see nuts and raisins floating around.  But I bet it will taste very good.  I only made a half recipe.  This also comes from Nourishing Traditions

**Updated 5/30/10 - This turned out pretty well.  We had it with beef brisket.  They paired nicely.  Justin said it tasted like something from a fancy restaurant :)  Neither Justin nor I are huge mango fans, so I think next time I try this I'll use a different fruit.  I bet apples or pears would be really good.  And I think a little less salt would be good too.
Fruit chutney
Makes 1 quart

3 cups fresh peaches, pears, apples, mango or papaya
1/2 cup flitered water
grated rind of 2 lemons (preferably organic since you're using the rind)
juice of 2 lemons
1/8 cup Rapadura (or cane sugar)
2 tsp. sea salt (unrefined)
1/4 cup whey
1/2 cup crispy pecans, chopped
1/2 cup dark raisins
1 tsp. ground cumin
1/2 tsp. red pepper flakes (I skipped this)
1/2 tsp. dried green peppercorns, crushed (I used some fresh ground black pepper)
1/2 tsp. dried thyme
1 tsp. fennel seeds (I skipped these)
1 tsp. coriander seeds

Mix water, lemon juice, lemond rind, Rapadura, salt and whey.  Peel fruit and cut up into lemon juice mixture.  Mix with nuts, raisins, herbs and spices and place in a quart-sized wide-mouth mason jar.  Press down lightly with a wooden pounder or meat hammer (I used the end of a wooden spoon), adding more water if necessary to cover the fruit.  The mixture should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for 2 days before transferring to refrigerator.  This should be eaten within 2 months.