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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
I love mine with pineapple and star anise!!!
I love mine with pineapple and star anise!!!
I love mine with pineapple and star anise!!!
I love mine with pineapple and star anise!!!
Looks fantastic! I will definately try this. I made the sauerkraut and moved it into the fridge last night – haven't tried it yet.
I did get my blog about kimchi posted, if you are interested:
http://kitchenkungfu.wordpress.com/2010/06/06/kimchi-for-white-girls-its-amazing/
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.
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.
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)
Hi Kim, how about rapadura? If you have a healthfood store nearby, they should carry either sucanat or rapadura.
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.
Yes, simply use one additional tablespoon of sea salt if you omit the whey for allergy reasons.
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?
How about pineapple juice? Pineapple is not a citrus fruit, although it is commonly considered one.
Great idea! Thanks!!
I used balsamic vinegar instead of lime juice. Is it still safe?
Thanks so much for all your videos! They are very helpful!
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
Always love your videos, Sarah. I am excited to make this chutney. Can I substitute raw honey for the Sucanat?
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.
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!