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)
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)
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.