Fermented Mango Chutney

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While fermentation was likely invented to preserve foodstuffs, it also comes with the additional benefit of boosting probiotics, or beneficial bacteria, which can help improve digestion and boost your immune system. Adding fermented foods to your daily diet is great for your body, and delicious too. This mango chutney boasts more depth of flavour from the fermentation process and will stand up to any punchy curry you serve it alongside. Be sure to remove the lids from the jars once a day and gently tap the bottom to prevent a build-up of gas, which could cause your jars to explode if left for too long. This recipe makes enough chutney to fill 2 x 400 ml jars. Make sure your jars are sterilised by running them through a dishwasher or rinsing them with boiling water and drying them at a very low temperature in the oven.

recipe updated Jul 4, 2024