Fermented mango chutney
Fermentation adds an extra dimension of flavour to this sweet, spiced condiment. It takes a while for the mango to break down and ferment, so we like to leave this one for 7-14 days. If you’d like an even softer texture to the final chutney, you can simmer it until it becomes more pulpy, although you will lose the goodness from the gut-friendly bacteria.
Ingredients
Metric
Imperial
- 500g of mango, finely chopped
- 2 garlic cloves, very finely sliced
- 1 knob of ginger, peeled and grated
- 1 small red onion, very finely diced
- 1 handful of coriander, roughly chopped
- 1 tbsp of curry powder
- 2 tsp black mustard seeds
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp caster sugar
- 1 tsp salt
- 100ml of water
Method
Combine all the ingredients in a bowl, mixing well. Pack into a sterilised jar and seal
- 500g of mango, finely chopped
- 2 garlic cloves, very finely sliced
- 1 knob of ginger, peeled and grated
- 1 small red onion, very finely diced
- 1 handful of coriander, roughly chopped
- 1 tbsp of curry powder
- 2 tsp black mustard seeds
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp caster sugar
- 1 tsp salt
- 100ml of water
Leave the chutney in a dark place, ‘burping’ every day to release the gas. Begin tasting the chutney after 7 days, and keep fermenting to your taste. Once you’re happy with the flavour, transfer to the fridge to stop the fermentation process.
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