To make the brine: bring Water (1 cup) to a boil. Pour into a bowl and dissolve the Sea Salt (1 teaspoon). Set aside.
To make the whey: Add Organic Whole Plain Yogurt (1 cup) to cheesecloth. Put in a sieve or strainer and drain liquid into a saucepan.
Dice Plum (1 cup), Pineapple (1 cup), Mango (1 cup), and Peach (1 cup) and add to a large mixing bowl. Add Cayenne Pepper (1 teaspoon), Whole Coriander Seeds (1 1/2 teaspoon) and Ground Cinnamon (1 1/2 teaspoon)
Roughly chop fresh Fresh Cilantro (1/2 cup) and Fresh Mint Leaves (1/3 cup) and add to mixture. Also, grate and add Fresh Ginger (2 teaspoon) and Lime Juice (to taste).
Add in Sea Salt (1/4 teaspoon) and Raisins (1/3 cup).
Add 1 tablespoon of the whey and mix well.
Add mixture to a wide mouthed mason jar. Pack it in a little to maximize the space and draw out the liquid. Cover chutney with the salt brine until it reaches about one inch (2.5 cm) above the shoulder of the mason jar.
Top it with Kraut Source appliance.
Allow chutney to ferment at room temperature for 3 to 5 days. After fermentation, place the standard mason jar lid and ring on and store in the fridge.