My favorite condiment to go with chicken or fish is mango chutney. The recipe below plus video demonstrates how to ferment this favorite dish so that probiotics and additional enzymes are added which boost nutrient absorption and digestibility.
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.
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!
Feel free to substitute pineapple or papaya for the mango if desired. A 50-50 mix of pineapple and fresh cut mango cubes works very well together too.
If you love mango, try this recipe for raspberry or mango lassi too.
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
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Mix mango, ginger, peppers, onion, mint and cilantro in a large glass bowl (I use these bowls).
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Press down lightly with a meat hammer or other kitchen pounder.
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Mix remaining ingredients well and pour over ingredients in the bowl.
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Transfer to a quart and pint size mason jars leaving at least an inch at the top.
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Leave on the counter for 2 days and then transfer to the refrigerator. Use up within about 2 months.
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.
Hi Kim, how about rapadura? If you have a healthfood store nearby, they should carry either sucanat or rapadura.
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)
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.
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.
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/
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!!!