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PROBIOTIC ACHAAR
Tropical Mango Chutney
This tropical mango chutney is bright, aromatic, and gently tangy.
Ingredients
Everything you need.
- 600 g ripe mango, diced
- 100 g grated coconut
- 8 g ginger (1 tbsp), grated
- 3 g cumin seeds (1 tsp)
- 2 g dried red chilli or chilli flakes
- 20 g lemongrass (3 stalks, bruised)
- 30 ml lime juice (2 tbsp)
- 17 g non-iodised salt (2% of total weight)
- 100–120 ml filtered water (as needed)
Method
Step-by-step.
- Prepare the Ingredients. Dice the ripe mango into small pieces. Grate the coconut and ginger. Lightly bruise the lemongrass stalks to release aroma.
- Sterilize the Jar. Clean your 1L fermentation jar and glass weights with hot water and let it air dry completely before use.
- Mix Everything. In a large bowl, combine mango, coconut, ginger, cumin seeds, chilli, lime juice, and salt. Mix thoroughly until everything is evenly coated.
- Pack the Jar. Transfer the mixture into a clean fermentation jar. Press down firmly to remove air pockets and help release natural juices.
- Add Lemongrass. Insert the bruised lemongrass stalks into the mixture so they infuse flavor during fermentation.
- Adjust Liquid. Add 100–120 ml filtered water if needed to help bind the mixture and encourage liquid formation.
- Submerge and Add Weight. Ensure the mixture is as submerged as possible. Place a glass weight on top to keep everything below the liquid.
- Seal. Close the jar with a grommet lid and attach the airlock. Fill the airlock halfway with water.
- Ferment. Keep at room temperature, away from direct sunlight, for 3 to 5 days.
- Check for Readiness. Taste from Day 3. The chutney should develop a light tang with balanced sweetness and spice.
- Store. Once the flavor 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.
- Ripe mango ferments quickly because of natural sugars. Expect faster activity, more bubbling, and stronger aroma within 24–48 hours.
- Brine ratio: If you need to create extra brine, follow the ratio of 2g salt to 100ml of water for a balanced ferment.
- If left too long, sugars can shift fermentation towards yeast, giving a slight alcoholic smell. Refrigerate earlier if you notice this.
- Keep the mixture as submerged as possible for safe fermentation.
- This is not a long-aging ferment. Consume within 2–3 weeks for best taste and safety.
- Move to the fridge as soon as it reaches a light tang. This slows fermentation and keeps flavors balanced.
- This tropical mango chutney is a fresh take on fermented condiments. It is slightly sweet, lightly tangy, and aromatic, combining familiar chutney flavors with fermentation. Easy to make and quick to ferment, it adds brightness and depth to everyday meals.
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.
