LACTO-FERMENTED CURRIED MANGO GINGER CHUTNEY

By sidecars

A great addition to any Indian meal, this chutney is an amalgam of flavors sure to please your palate. Try to use fresh ginger and garlic as they lend a fresher, more developed flavor than ground spices. You can also play with the spiciness by increasing or decreasing the pepper flakes. Be sure to check out the source site. http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-curried-mango-ginger-chutney/

Ingredients

• 3 cups ripe mango, diced and peeled
• 2 1/2 tsp. fresh ginger root, minced
• 2 cloves fresh garlic, minced
• 1/2 sweet red onion, minced
• 1/4 cup fresh cilantro, minced
• 2 Tbsp. lemon juice
• 2 tsp. curry powder
• 1 tsp. sea salt
• 3 Tbsp. whey
• 2 basil leaves, chopped
• 1/2 tsp. ed pepper flakes or crushed peppercorns (optional)

Preparation

Step 1

Place all the ingredients in a large bowl and combine. Pour contents into a glass mason jar.
Place lid on jar and place jar on our kitchen counter or dark cupboard for 2 to 3 days. Bubbles should be visible as part of the fermentation process.
Taste, and add more salt if desired. If you would like a more fermented flavor, let sit for another day.
Place in the refrigerator and enjoy.