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.
60mlsauerkraut 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.)
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!
Keyword Fermented Chutney, Fermented Mango
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