Lacto-Fermented Mango Ginger Chutney
A gut-friendly chutney with ripe mangoes, fresh ginger, garlic, and spices. Fermented naturally for 3–5 days.
Equipment
- 1 Quart-sized glass jar Sterilize before use
- 1 Mixing bowl For combining ingredients
- 1 Small weight To submerge chutney (e.g., fermentation weight or a ziplock bag filled with water).
- 1 Knife & cutting board For prepping mango, ginger, and onion
Ingredients
- 3 cups Ripe mango, diced Peeled and cut into ½-inch cubes3
- 2½ tsp Fresh ginger, minced
- 2 cloves Garlic, minced
- ½ cup Red onion, minced
- 1 tbsp Non-iodized salt sea salt or pickling salt
- ¼ cup Sauerkraut juice
- 1 tsp Cumin seeds Optional for added warmth
Instructions
- Dice mango, mince ginger and garlic, and finely chop onion.
- Weigh diced mango. Sprinkle with 2% of its weight in salt (e.g., 500g mango = 10g salt). Massage gently and let sit for 10 minutes to release juices
- In a bowl, mix mango, ginger, garlic, onion, and optional cumin. Add sauerkraut juice if using.
- Transfer mixture to a sterilized jar, pressing firmly to remove air pockets. Liquid should cover solids; top up with filtered water if needed.
- Place a weight on top to submerge ingredients. Cover with a lid or cloth secured with a rubber band.
- Store at room temperature (68–72°F / 20–22°C) for 3–5 days. Check daily for bubbles (sign of fermentation) and skim off any scum
- Once tangy, refrigerate to slow fermentation. Use within 1 month.
Notes
- Mango Ripeness : Use slightly underripe mangoes for firmer texture; overripe mangoes may become mushy.
- Salt Ratio : Do not reduce salt below 2% to prevent harmful bacteria.
- Fermentation Speed : Add sauerkraut juice to kickstart fermentation.
- Avoid Contamination : Ensure all tools are sterilized and hands are clean.
- Spice Variations : Add diced chili or turmeric for extra heat/earthiness
- Storage : Always use a clean utensil to scoop chutney to avoid introducing bacteria.
- Taste it daily after Day 3 - it’s ready when it’s tangy and smells fragrant!