Fermented Mango Chutney Recipe
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
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
Recipe from the book “Fermentation Revolution“.