The following is a recipe for fermented chutney with mango, coconut, and lemongrass to dazzle your taste buds!
Chutney is a sweet and sour sauce that originated in India. It is a condiment that accompanies Indian dishes and is delicious with curries, stews, or just with naan bread.
While chutney can be made from cooked fruit, we offer here a fermented version, full of probiotics and with complex flavours! Read more on How to Ferment Fruits (Lacto-Fermentation)
For tips on which material to use, check out our guide to choosing fermented vegetables supplies.
Fermented Mango Chutney Recipe
Here is an easy recipe for a fermented mango, coconut and lemongrass chutney that will dazzle your taste buds! This condiment accompanies wonderfully Indian dishes and is delicious with curries, stews, or just with naan bread.
Equipment
Ingredients
- 3 diced mangoes
- 65 g roasted coconut flakes (½ cup)
- 1 tsp. shredded ginger
- 60 ml sauerkraut juice* (optional: adding sauerkraut juice will speed up the fermentation process and get you one step closer to the day you can enjoy it. You can also opt for improvised lacto-fermentation by letting the chutney sit on the table for a few days. It all depends on your preferences and your sense of adventure.)
- 1 tsp. cumin
- ½ tsp. sea salt
- ½ cup water (125ml)
- 2 tbsp. lime juice
- 2 lemongrass sticks
- 1 dried hot pepper, or 2 tbsp. chili flakes
Steps
- In a bowl, mix all the ingredients by hand except the lemongrass sticks.
- Fill the jar with the mixture and add the lemongrass sticks. Press down the chutney well so that it is covered as much as possible.
- Close the jar and let it ferment naturally at room temperature for 2 days if using sauerkraut juice, otherwise up to 5 days. If you have a craving for chutney, forget the rules and dig in from day 2.
Notes
This delicious bright chutney can be stored in the fridge for months. Eat with kefir cheese on warm naan bread, as a side dish for dosas, samosas, or with any bland meal. Enjoy!
Have you tried it?Share and tag @revolutionfermentation!
Recipe from the book “Fermentation Revolution“.
