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The mangos and coconut flakes in this fermented chutney balance out the spicy hot pepper flakes.
Photo by Mathieu Dupuis
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"Fermentation Revolution" by Sébastien Bureau & David Côté is an inexpensive guide for readers interested in home fermentation. Readers will soothe their digestive system and revive their immune system with 70 recipes provided in this book.
Cover courtesy Robert Rose Inc.
Ingredients
- 3 small mangos, diced
- 2 cloves garlic, minced
- 1 dried hot chile pepper, minced, or 2 tbsp (30 mL) hot pepper flakes
- 1/2 cup (65 g) toasted unsweetened coconut flakes
- 1 tsp (5 mL) grated gingerroot
- 1 tsp (5 mL) cumin seeds
- 1/2 tsp (2 g) sea salt
- 1/2 cup (125 mL) water
- 1/4 cup (60 mL) sauerkraut juice (optional; see tip)
- 2 tbsp (30 mL) freshly squeezed lime juice
- 2 stalks lemongrass, cut to fit jar
Directions
- In a bowl, using your hands, mix mangos, garlic, chile pepper, coconut, ginger, cumin seeds, salt, water, sauerkraut juice (if using) and lime juice.
- Transfer mixture to the jar and add lemongrass.
- Seal jar and let ferment naturally at room temperature for 2 days if using sauerkraut juice; otherwise, wait up to 5 days. In case of an insatiable craving for chutney, forget the rules and open the jar on the second day.
