Lacto-Fermented Mango and Ginger Chutney

mango and ginger chutney

This isn't your average chutney. Traditional chutneys are preserved with lots of sugar and vinegar. This one has no added sugar and is preserved by lacto-fermentation. This means it's full of healthy bacteria that are good for your gut. The down side is it won't keep for as long as your standard chutneys and will continue to ferment in the jar changing flavour as it goes. For this reason it is best consumed in 1-2 weeks. After that it will start to turn slightly alcoholic from the fermentation of fruit (it is still ok to eat but best hide it from the kids!).

This makes a delicious accompaniment to both sweet and savoury dishes. We use it more as a sweet topping and dollop it on porridge, pancakes and muffins. Experiment and see how you like it.