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fermented mango chutney in a mason jar with a spoon

Fermented Mango Chutney

Kyrie | Healthfully Rooted Home
Smokey and spicy mango chutney using fermented mangos for added probiotics.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Salad, sauce, Side Dish, Snack
Cuisine American
Servings 8 servings
Calories 100 kcal

Equipment

  • Mason jars with lids
  • Pot or dutch oven
  • wooden spoon
  • Canning funnel (optional)
  • Immersion blender (or blender)

Ingredients
  

  • 2 cups fermented mangos this is about 2-3 mangos (or peeled and diced fresh mangos if fermenting the chutney all together)
  • 3/4 cup red onion diced
  • 4 tsp fresh ginger root grated
  • 2 cloves garlic minced
  • 1/2 cup honey
  • 1/2 cup white wine vinegar
  • salt and pepper to taste
  • 1 tsp smoked paprika
  • 1/4 tsp cardamom
  • 1/4 tsp cayenne pepper more or less depending on tolerance to spice.
  • 1/2 tsp cinnamon
  • 1/2 tsp chili powder
  • 1/4 cup raisins optional

Instructions
 

Method 1 - using pre-fermented mangos

  • Begin with fermented mangos using the method above.
  • In a pot or dutch oven, saute the red onion, honey and vinegar over medium-high heat for about 3-5 minutes until onions begin to soften.
  • Turn the heat down to low and add the garlic and ginger and let it saute until it becomes aromatic (about 30 seconds to one minute).
  • Add all your spices and stir to combine.
  • Let the entire mixture saute until it becomes bubbly then turn the heat off and remove pot from heat.
  • Let the mixture cool until completely cooled (you don't want it to be too hot and kill the bacteria in your fermented mangos).
  • Add your fermented mangos.
  • Using an immersion blender slightly blend the ingredients together (alternatively, you could pour everything into a blender and lightly blend everything).
  • Add your raisins, stir, transfer to an air tight container and store in the fridge for 1-2 weeks.

Method 2 - fermenting chutney all together

  • In a pot or dutch oven, saute the red onion, mangos, honey and vinegar over medium-high heat for about 2-5 minutes until onions and mangos begin to soften.
  • Add the garlic and ginger and let it saute until it becomes aromatic (about 30 seconds - one minute).
  • Add all your spices and stir to combine.
  • Let the entire mixture saute until it becomes bubbly then turn the heat off and remove pot from heat.
  • Using an immersion blender slightly blend the ingredients together to desired consistency (alternatively, you could pour everything into a blender and lightly blend everything).
  • Add your raisins, stir, transfer to an air tight container with the lid loosely fitted.
  • Let sit on counter for about 72 hours checking every 48 hours for taste.
  • Store in the fridge for 1-2 weeks.
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