Another way to serve fermented mango chutney is to spoon it directly on top of a salad of organic baby greens. The flavor is incredibly complex, both sour and sweet.
Fermented Mango Chutney
Mango chutney was the very first fermented condiment I ever tasted many years ago. My friend Della made it for a potluck at her home. I remember nearly falling over as it was so delicious and welcome on my stomach! From that point on, I was hooked on traditionally fermented foods. Your body literally cries out for these types of super nutrient dense, easily digested foods loaded with probiotics!
If you love mango, try this recipe for raspberry or mango lassi too.
I hope you try making it right away!
Homemade Mango Chutney Recipe
Recipe for homemade mango chutney that is fermented to add probiotics and enzymes for a big boost to nutrient absorption.
Ingredients
- 3 cups fresh mango peeled and cubed
- 1 Tbl fresh ginger grated
- 1 red pepper seeded, chopped, optional
- 1 small onion chopped
- 1 jalapeno pepper chopped, optional
- 1/2 cup fresh mint leaves chopped
- 1 cup fresh cilantro chopped
- 1/8 cup sucanat optional
- 1/2 cup fresh lime juice
- 2 tsp sea salt
- 1/4 cup liquid whey
- 1/2 cup filtered water
Instructions
Mix mango, ginger, peppers, onion, mint and cilantro in a large glass bowl (I use these bowls).
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 about 2 months.
Homemade Mango Chutney Video Demonstration
The video below shows how to make probiotic mango chutney yourself. Feel free to substitute pineapple or papaya for the mango if desired. A 50-50 mix of pineapple and mango cubes works very well together too.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.
The picture shows the chutney more gel like. Is that what it will look like after sitting? I’m a big texture person so I’m wondering if I could put it in the blender? Also, what substitutes can be made for the sucanat which is unavailable where I live in Africa. (I can often find freshly pressed cane juice on the side of the road. I’ve been hesitant to use it though due to cleanliness. Would it destroy the nutritional content to bring it to a boil before using? Thanks!
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.
Always love your videos, Sarah. I am excited to make this chutney. Can I substitute raw honey for the Sucanat?