Probiotic Rich, Homemade Mango Chutney Recipe (+ Video)

Name: Homemade Mango Chutney Recipe
Prep time: 20 min
Yield: 5 cups
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

by Sarah Pope MGA Updated: July 27, 2018 Affiliate linksCondiment & Sauces, Fermented Foods, Fermented Sauces, VideosComments: 21

My favorite condiment to go with chicken or fish is mango chutney. The recipe below plus video demonstrates how to ferment this favorite dish so that probiotics and additional enzymes are added which boost nutrient absorption and digestibility. It’s much more effective than taking enzyme pills!

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.

Prep Time 20 minutes

Servings 5 cups

Author Sarah Pope MGA

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 MGA

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.

Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.