Fermented Mango Chutney

This mango chutney is a wonderful condiment that can be added to steamed fish or grilled chicken or turkey. It can also replace vinegar in salads.

As we’ve already seen, fermented foods are essential to our health, as they provide the enzymes we need and also enhance nutrient availability.


This chutney is raw (Indian chutneys are either raw or cooked), and keeps for about a month in the fridge.

You’ll need a ripe mango, but make sure it is not too ripe, in which case you would trigger an alcoholic fermentation, which is not what we want here.

Makes 1 glass jar – Prep. time 15 mn.

1 ripe mango, cut into cubes
1 tbsp cumin seeds
1 tsp onions seeds (optional)
3 cloves
1 small onion, chopped
1 dried chili pepper
1.7 oz (50ml) lime juice
2 tsp unrefined sea salt
1 oz (30g) whey OR 2 tsp unrefined sea salt
2 tbsp mint, chopped (optional)
2 tbsp fresh cilantro, chopped (optional)
filtered water

Note: if you don’t have whey, just replace by 2 tsp unrefined sea salt. In this case, you’ll use 4 tsp unrefined sea salt total.

Mix all the ingredients in a bowl and transfer to a glass jar. Cover with water until mango is just covered by the water.

Cover and place at room temperature (about 70F or 20C) during 2 days, and then transfer to the refrigerator.

You can start using the chutney right away.


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  1. Miranda

    What do you cover the jar with? Cling wrap, air tight lid, cheesecloth? Thank you! Looks wonderful!

    • Anne Guillot

      Hi Miranda, you can cover with air tight lid or cling wrap; the air cannot come in, that’s the idea.

  2. Rich Brown

    Do you use the liquid too or do you drain that off before you use it? Also, should I have stirred the salt into the water and then poured it over the mango mixture, or does that not matter?

    • Anne Guillot

      Hi Rich, you can use the liquid or drain it off, as you like. For the salt, it doesn’t matter as long as you mix everything and in the bowl and then transfer to the jar.

  3. Rachel Oliver

    Is this really sour after fermenting as this is what I didn’t like about the cabbage I did?

    Can I pour off the liquid that settles on cultured Greek yoghurt as the whey or does it need straining?

    • Anne Guillot

      Hi Rachel, yes it’s a bit sour but of course not as much as cabbage, as mango is sweet. Yes you can pour off the liquid this is fine. Anne


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