Mango Jalapeño Ferment

This mango jalapeño ferment is bold, tangy, and naturally fermented. The raw mango brings sharpness, the chillies add heat, and fermentation rounds everything into a deep, complex sauce. It is bright, spicy, and layered, with a natural sourness that replaces vinegar completely.

Ingredients (for a 1L Fermentation Jar)

Fermentation Base

• 380 g raw mango, chopped
• 90 g jalapeño (6–8)
• 50 g onion (½ medium), chopped
• 6.5 g garlic (3–4 cloves), smashed
• 18 g non-iodised salt (2% of total weight)
• 450 ml filtered water (as needed)

Equipment

• 1L glass fermentation jar
• Glass weight
• Grommet lid and airlock

Instructions

Prepare the Ingredients

Chop the raw mango into small pieces. Slice the jalapeños. Chop the onion and lightly smash the garlic.

Sterilize the Jar

Clean your 1L fermentation jar and glass weights with hot water and dry it completely before use.

Add to Jar

Transfer mango, jalapenos, onion, and garlic into a clean fermentation jar.

Place Glass Weights

Add glass weights on top to hold everything in place.

Prepare the Brine

Dissolve salt in filtered water.

Add Brine

Pour the brine into the jar until everything is fully submerged.

Seal the Jar

Close with a grommet lid and attach the airlock. Fill the airlock halfway with water.

Ferment

Keep at room temperature, away from direct sunlight, for 4 to 6 days.

Check for Readiness

Taste after Day 4. The mixture should be tangy, sharp, and slightly funky.

Blend into Chutney

Reserve Brine

Before blending, keep aside some of the fermentation brine.

Blend

Transfer the fermented mixture into a blender and blend until smooth.

Adjust Consistency

Add reserved brine gradually to reach your desired consistency.

Store

Transfer the chutney into a clean bottle/Jar and refrigerate. The flavor will continue to develop slowly over time.

Tips and Notes

• Raw mango gives natural acidity, reducing the need for vinegar.
• Brine ratio: If you need to create extra brine, follow the ratio of 2g salt to 100ml of water for a balanced ferment.
• Jalapeños create balanced heat, green chillies can make it sharper.
• Always keep ingredients submerged during fermentation.
• Blending after fermentation helps control texture and consistency.

Final Thoughts

This fermented mango jalapeño ferment is a simple way to build bold flavor using natural fermentation. It is sharp, spicy, and versatile, working across meals as a condiment, dip, or base for sauces.