‹ All Recipes
PROBIOTIC ACHAAR
Mango Jalapeño Ferment
This mango jalapeño ferment is bold, tangy, and naturally fermented.
Ingredients
Everything you need.
- 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)
Method
Step-by-step.
- 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.
- 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.
Watch the walkthrough
Full method on YouTube.
▶
Notes & variations
Tweaks, swaps, what we've learned.
- 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.
- 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.
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.
