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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)


  1. Place all the ingredients in a large bowl and combine. Pour contents into a glass mason jar.
  2. 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.
  3. Taste, and add more salt if desired. If you would like a more fermented flavor, let sit for another day.
  4. Place in the refrigerator and enjoy.


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