Last week I fermented some killer spicy mango ginger chutney that made me want to slap someone. It is so freaking good! It is rich, fruity and spicy, with warming flavors of curry, ginger, garlic, chilis, cilantro and cinnamon. It is going to be so amazing on samosas and with naan bread. I just had to share the recipe with you guys now before I make the samosas! Mango chutney can be used as a side dish, as a spread on the bread of a sandwich (think veggie burgers, people!), as a marinade on barbecued meat or veggies, with chickpea fritters, on salads…its versatile and absolutely bursting with flavor. Here’s the super easy recipe:
Cultured Mango Ginger Chutney in the Pickle-Biotic Kit
3 Cups Diced Ripe Mango, peeled, I used 2 mangoes
2 1/2 Tsp. Fresh Ginger, minced
2 Cloves Fresh Garlic, minced
1 Large Shallot or 1/2 Sweet Onion, minced
1 Small Handful Fresh Cilantro, leaves & some stems, minced
2 1/2 Tbsp. Lemon Juice
2 Tsp. Curry Powder
1/2 Tsp. Chili Flakes (optional)
1 Jalapeño or Red Thai Chili (or Bell Pepper if you’re not big on spiciness), minced
1/4 Tsp. Cinnamon
Mix together all above ingredients in a large mixing bowl and stir with a spoon until all the fruit pieces are evenly coated in the lemon juice, shallots, cilantro, and spices. You don’t add salt here because we are going to use salt brine to preserve and improve this chutney. Mix up 1 Tbsp. Salt with 1 1/2 Cups of Pure Water. Pack the fruit chutney into a Quart-size Wide-Mouth Canning Jar, and pour the brine over the top of the chutney. If you need more brine, mix up a little more in the same ratio and pour it over the top, but the brine just needs to be about 1 inch from the lip of the jar, and completely covering the fruit chutney ingredients. Float the Weight Cup over the brine, and assemble the Pickle-Biotic airlock & lid. Enjoy after 4 Days of fermentation.
After 4 days, taste your chutney and see how sweet / salty it is.
During fermentation, the sugar naturally present in the mango is all eaten up by the beneficial bacteria, so it will not be sweet when its done fermenting. You can add a pinch of stevia if you are sugar-free, or add a tablespoon of honey straight to the jar and stir well. A tablespoon of coconut palm syrup would be delicious also. This step of adding sweetness back to the chutney will bring out more of the fruity flavors in the mango.
This sweet, spicy, fruity, warming curry-spiced Mango Ginger Chutney will impress at any dinner party or get together. Chutney will keep in the fridge for up to several months. Stay tuned for some yummy Indian food recipes coming up!