AMAZING Mango Ginger Chutney Recipe

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 JalapeƱo 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!


4 thoughts on “AMAZING Mango Ginger Chutney Recipe

  1. Andrew

    My first batch of this is sitting on my counter at home (day 3 right now). How do I know if I did it right? Everyone else claims that you NEED whey to make this work properly, but I just used a little salt. I think I packed mine too tightly as I had to crack the lid each day to release pressure, and each time, a little bit of liquid spilled out. Does that mean it’s working? In hindsight, I wish I had used all the spices you make mention of. Once 4 days are up and I open it and put it in the fridge, will it continue to build pressure? I’m new at this, so any sharing of knowledge/experience would be extremely helpful.

    1. Kayleigh Jean Post author

      Hi Andrew,

      Of course you can make it without whey, I make chutney quite often and don’t use whey. Salt is just fine. It is a good sign that pressure is building in the jar, the fermentation is definitely going. After you put it in the fridge, the fermentation will slow down to an extremely slow rate, so it won’t continue building pressure. Your chutney can ferment out of the fridge longer than 4-6 days if you want it to, but it’s not necessary. It’s ready when you like how it tastes!

  2. Victoria

    My 4 days are up and anxious to taste after fermenting. The initial product had a wonderful flavor. My question: do you mix in the brine or dispose of the brine after fermentation?
    Thanks for your recipe.

    1. Kayleigh Jean Post author

      Hi Victoria,

      I usually leave the brine in the chutney and when I spoon it out, I lean the spoon against the side of the jar to drain out excess brine before serving. This way, the chutney stays longer in the fridge because its covered in the brine, which protects it from yeasts in the air inside the jar. I’m so glad you enjoyed this recipe!


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