Continuing on with our video series on 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 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 How-to Video
Fermented Mango Chutney Recipe
Feel free to substitute papaya for the mango if desired
Sarah, The Healthy Home Economist
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