Mango Chutney – Raw, Fermented

  • 3 Cups Firm mango, peeled and cubed
  • 1 Tbl fresh grated ginger
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 1 Jalapeno Pepper, seeded and chopped
  • ½ cup fresh mint leaves, cut into pieces
  • 1 bunch cilantro, chopped
  • 2 TBL Unheated Honey
  • ½ Cup Fresh Lime Juice
  • ¼ Cup Fresh Raw Whey
  • ½ Cup Spring Water

Mix Mango with Ginger, Peppers, Onion, Mint and Cilantro and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or meat hammer.

Mix remaining ingredients and pour into jar, adding more water as necessary to cover all other ingredients. Make sure the level of all ingredients is at least 1 inch below the top of the jar to make room for expansion.

Cover tightly and leave at room temperature for 2 days before transferring to the refrigerator. Eat within 2 months.

Adopted from Nourishing Traditions by Sally Fallon


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  1. […] 1 TBL Mango Chutney […]

  2. lydia kinyua
    June 17, 2012

    lovely. My mother who is ninety jsut lovers this chutney!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    1. thewaytoTheWay
      June 17, 2012

      Wow! That’s awesome Lydia. Mahalo for sharing!! xo

    2. Elizabeth
      March 17, 2013

      The chutney sounds delicious but I am dairy intolerant. Is there a suitable alternative to the whey used in this recipe please? We have lots of mangoes at present including some lovely big ones which are bruised after falling from the tree. They taste a bit fermented after a few days at room temperature as our weather is quite warm (30c) at present. I don’t want to waste them. Thank you

      1. thewaytoTheWay
        March 27, 2013

        I’d try using lemon juice…


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