Mango Chutney

From Nourishing Traditions, by Sally Fallon

3 cups ripe mango, apple, or pear, diced and peeled (a mixture of these three)
1 inch fresh ginger root, minced
grated rind and juice of 2 lemons
1/2 t. green peppercorns, crushed
4 T. rapadura
1 t. cumin
1 t. fennel seeds
1/2 c. raisins
2 teaspoons sea salt
1/4 c. whey
up to 1 c. filtered water

Place all the ingredients in a large bowl and combine. Pour contents into a glass mason jar. The fruit should come up to the shoulder of the jar.  Add enough water so it covers the top of the fruit mixture.
Place lid on jar and place jar on our kitchen counter for 2 days, covered with a tea towel. Bubbles should be visible as part of the fermentation process.
Taste, and add more salt if desired. Place in the refrigerator and enjoy.