This fermented mango chutney is one of my favourite ferments! It’s wonderful as a dip or on the side of curries, salads and potatoes.
Ingredients:
2 small mangoes, peeled, de-seeded and chopped
1 small red onion, finely chopped
4 cm’s of fresh ginger, peeled and finely chopped
1 garlic clove, peeled and minced
1 tsp. chili flakes
1/2 tsp. curry powder
2 tbsp. sauerkraut, kimchi or other fermenting juice (I like to use fermented salsa juice)
1 tsp. Himalayan or sea-salt
Juice of 1 lime
Directions:
- Place all the ingredients in a bowl and mix well.
- Pack it all down into a jar and if the liquid does not come above the mango mixture then add a little filtered water until it does.
- Weigh down with a kitchen weight or peddle, to make sure everything is below the level of the water.
- Make sure there is at least 2 cm’s of space in the top of the jar and then place the lid on top.
- Burp/let the gas out every day (or twice daily if it seems lively) until to stops gassing.
- Once it stops gassing it is ready to consume. Once you start consuming from the jar, put it in the fridge.
- Enjoy!
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I have no food processor at present.I have mangos salt and water can I make probiotics with that?
Yes, just chop it up small instead ;0)
Thank you for sharing this recipe! I absolutely love mangoes and I have yet to try a chutney, let alone a fermented one! I am so excited to try this at home. Thank you for the direct and straight forward instructions!
My pleasure! Enjoy! ;0)
Oh dear, mine’s gone fizzy & is inedible. What have I done wrong??
It sounds like it was somewhere to hot! If your kitchen is hot then try somewhere cooler or even alternate putting it in the fridge for a few days to start with.