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PROBIOTIC ACHAAR
Lacto-Fermented Mango Salsa
Lacto-fermented mango salsa is fresh, tangy, and full of depth.
Ingredients
Everything you need.
- Around 500g ripe but firm mango, peeled and diced
- 120 g red capsicum, diced
- 100 g yellow capsicum, diced
- 80 g onion, chopped
- 20 g fresh coriander, chopped
- 10–15 g green chillies (3–4), chopped
- 20g garlic (about 8 cloves), chopped
- 2 tsp dried oregano (2–3 g)
- Non-iodised salt (2% of total weight) - 20g
- Filtered water, if needed
Method
Step-by-step.
- Prepare the Ingredients. Peel and dice the mango into small pieces. Chop the capsicum, onion, chillies, garlic, and coriander.
- Sterilise the Jar. Clean your 1L fermentation jar with hot water and dry it completely before use.
- Mix Everything. Add all ingredients to a large bowl. Add salt and oregano. Mix thoroughly so everything is evenly coated.
- Pack the Jar. Transfer the mixture into a clean fermentation jar. Press down firmly to remove air pockets and release natural juices.
- Add Weight and Seal. Place a glass weight on top to keep everything submerged.
- Add Liquid if Needed. Ensure the mixture is covered in its own liquid. If needed, add a small amount of Brine just to submerge.
- Seal the Jar. Close the jar with a grommet lid and attach the airlock. Fill the airlock halfway with water
- Ferment. Keep the jar at room temperature, away from direct sunlight, for 2 to 3 days.
- Check for Readiness. Taste from Day 2. The salsa should be lightly tangy at first and develop a deeper, balanced sourness over time.
- Store. Once the flavour is to your liking, refrigerate to slow fermentation.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- Mango choice: Use firm, ripe mangoes, so they hold shape during fermentation.
- Salt ratio: 2% salt ensures a balanced, safe ferment.
- Brine ratio: If you need to create extra brine, follow the ratio of 2g salt to 100ml of water for a balanced ferment.
- Fermentation time: Shorter fermentation keeps it fresh and bright, longer gives more tang.
- Shelf life: Best consumed within 2 to 3 weeks refrigerated.
- This fermented mango salsa sits between a fresh salsa and a chutney. It is bright, slightly sour, and deeply flavorful. Easy to make and quick to ferment, it brings together sweetness, spice, and probiotics in a way that feels both familiar and new.
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
