Thursday, May 19, 2011

Fermented Mango Chutney

photo from the web.

3 c. mango (cubed)

1 small onion ( chopped)

1 T. ginger (grated)

1/2 c. fresh mint (chopped)

1 red pepper (chopped)

1/2 bunch cilantro (chopped)

1 small jalapeno (chopped)


2. T. sucanet

2 t. sea salt

1/4 c. whey (fresh)

1/2 c. lime juice mixed with

1/2 c. filtered water


Mix the vegetables together. In a separate bowl mix the liquid and seasonings. Mix the liquid into the vegetables. Mash slightly. You don't need to pound. Place chutney into a mason jar and make sure the liquid goes to the top of the vegetables. Cap and sit on the counter for 2 days to ferment. After the second day you must refrigerate the mixture. This keeps refrigerated up to 2 months.

1 comment:

Connie said...


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Thanks for reading and may god bless you and yours,

Connie C