Recipe for homemade mango chutney that is fermented to add probiotics and enzymes for a big boost to nutrient absorption.
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.