Video: Mango Chutney

by Sarah TheHealthyHomeEconomist June 10, 2010

Continuing on with our video series on Lacto-Fermented Fruits and Vegetables, the topic for today is making super nutrient dense, probiotic filled mango chutney.    This condiment is fabulous with chicken or fish.    I like to spoon it directly on top of a salad of organic baby greens.    The flavor is incredibly complex, both sour and sweet.    I would have to say that this is one of my favorite fermented recipes from Nourishing Traditions Cookbook.

Mango chutney was the very first lacto-fermented condiment I ever tasted many years ago and it was made by my friend, Della, at a potluck at her home.    I remember nearly falling over as it was so delicious and welcome on my stomach!   Your body literally cries out for these types of super nutrient dense, easily digested foods!   I hope you try making it right away!

Mango Chutney (modified slightly from Nourishing Traditions Cookbook, p. 107)
3 cups ripe mango peeled and cubed, preferably from a local farmer’s market
1 TBL freshly grated ginger
1 red pepper, seeded and cut into small pieces
1 small onion, chopped
1 jalapeno chile, seeded and chopped (optional)
1/2 cup fresh mint leaves, chopped
1/2 bunch cilantro, chopped
1/8 cup sucanat
1/2 cup fresh lime juice
2 tsp sea salt
1/4 cup liquid whey
1/2 cup filtered water
Mix mango, ginger, peppers, onion, mint and cilatro in a large glass bowl.   Press down lightly with a meat hammer or other kitchen pounder.    Mix remaining ingredients well and pour over ingredients in the bowl.    Transfer to a quart and pint size mason jars leaving at least an inch at the top.    Leave on the counter for 2 days and then transfer to the refrigerator.    Use up within 2 months. 
** You can substitute papaya for the mango if desired

This post is submitted to the Food Renegade’s Fight Back Friday blog carnival!

Sarah, The Healthy Home Economist

 

Comments (20)

  1. Hi Sarah I’m a newbie to your video blogs. I have already tried 4 of your recipes. Thanks a million for the priceless information. I look forward to more of your videos.

    Reply
  2. Pingback: What’s for Breakfast? Quesadillas with Mango Chutney!! | The Pantry Book

  3. Sarah, I made peach chutney according to the NT directions for fruit chutney for the first time…it made just over a quart so I put it into 2 quart jars with only about 2 inches in the second jar. It bubbled up in that jar but I went ahead and put it in the fridge. When I opened it yesterday, less than a week later, it smells very fermenty – sort of champagne like. I did taste it and it doesn’t taste alcoholic but I don’t know if it tastes right either since I have never had chutney before. Any advice? Also, do you heat it on the chicken or put it on the table cold?

    I ABSOLUTELY LOVE your site. It has taught me many things and helped me make since of my NT cookbook. Thanks for all you do. Holly

    Reply
  4. Hi Sarah, I am enjoying your recipes and videos very much! Thanks for making this contribution to the health of us all!

    I have a food intolerance to all citrus. For lemon juice, I usually substitute raw vinegar. What would you suggest substituting for the lime juice in this recipe?

    Reply
  5. Sarah, the Healthy Home Economist June 13, 2010 at 5:13 pm

    Yes, simply use one additional tablespoon of sea salt if you omit the whey for allergy reasons.

    Reply
  6. The Relaxed Mom June 13, 2010 at 1:37 pm

    Can you use anything besides whey? I really want to make this, but I have a family member who is terribly allergic to all milk products.

    Reply
  7. Sarah, the Healthy Home Economist June 11, 2010 at 3:43 pm

    Hi Kim, how about rapadura? If you have a healthfood store nearby, they should carry either sucanat or rapadura.

    Reply
  8. I am very excited about trying this but am worried about finding sucanat. Is there something that you would recommend replacing it with if I can not find any? (other than the stevia)

    Reply
  9. Sarah, the Healthy Home Economist June 11, 2010 at 2:29 am

    I think you could probably omit the sucanat and use a few drops of stevia instead. Should be fine. If you try it, please check back and let me know how it turned out! I may try it myself.

    Reply
  10. Sarah, what do you think of omitting the sucanat from this recipe, or perhaps substituting stevia? Does it really need the extra sweetness in your opinion? I realize there's not much in there, but I need to keep all sugar out of my diet. I'm thinking that if the mango is sweet enough maybe I don't need the sucanat.

    Reply

Leave a Comment

CommentLuv badge

Login to your account

Can't remember your Password ?

Register for this site!