Lacto-fermented Curried Mango Ginger Chutney
A great addition to any Indian meal, this chutney is an amalgam of flavors sure to please your palate. Try to use fresh ginger and garlic as they lend a fresher, more developed flavor than ground spices. You can also play with the spiciness by increasing or decreasing the pepper flakes.
3 cups ripe mango, diced and peeled
2-1/2 teaspoons fresh ginger root, minced
2 cloves fresh garlic, minced
1/2 sweet red onion, minced
1/4 cup fresh cilantro, minced
2 tablespoons lemon juice
2 teaspoons curry powder
1 teaspoon sea salt
3 tablespoons whey
2 basil leaves, chopped
1/2 teaspoon red pepper flakes or crushed peppercorns (optional)
Place all the ingredients in a large bowl and combine. Pour contents into a glass mason jar.
Place lid on jar and place jar on our kitchen counter or dark cupboard for 2 to 3 days. Bubbles should be visible as part of the fermentation process.
Taste, and add more salt if desired. If you would like a more fermented flavor, let sit for another day.
Place in the refrigerator and enjoy.
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