Fermented mango chutney

  • 1 × 500ml jar
  • 15 minutes plus 7 days for fermenting the 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.

First published in 2023






Combine all the ingredients in a bowl, mixing well. Pack into a sterilised jar and seal


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.

First published in 2023

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