That’s how it is with this mango chutney. The sweetness of the mango and the honey, the sourness of the lemon or the lime, the singular tastes of ginger and coriander, the freshness of the mint, and, theoretically, the bite of the jalapeno peppers – (that I don’t use).
My recipe is taken from the Nourishing Traditions cookbook (the Weston A. Price organization bible!), where it’s listed as papaya chutney – mango is suggested as a variation. I’m not a papaya eater, so I went straight for the mango. I replaced the rapadura with honey and reduced the amount. The original recipe calls for 1/8 cup rapadura.
Preparation time: 15 minutes
Start to finish: 2 days
3 cups ripe mango peeled and cubed
1 Tbsp. freshly grated ginger
2 red peppers, seeded and cut into small pieces
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
½ cup fresh mint leaves, chopped
½ cup coriander (cilantro), chopped
2 Tbsp. cup honey
1/2 cup fresh lemon or lime juice
1/2 cup filtered water
Either 2 tsp sea salt + 1/4 cup liquid whey OR 3 tsp. salt and no whey
Let’s make chutney!
- Cube the mango and give it a good squish with a potato masher. Don’t pulverize it completely, just go about halfway there.
- Into a large, glass bowl add chopped peppers, mint, coriander, grated ginger, honey, lemon, and onion. Mix just a little with an immersion blender, or pound it with a meat tenderizer / mortar and pestle.
- Add the mango mush to the other ingredients and mix.Add 2 tsp. sea salt, ¼ cup of liquid whey and ½ cup of water. If you don’t have liquid whey, do not use whey powder. Simply skip the whey and use 3 tsp. of salt instead.
- Mix well, and transfer to a pickling jar, leaving some space at the top of the jar. Let it sit on the counter for about 2 days, and then transfer to the refrigerator.
Use within 2 months, (although it’s never lasted that long in my home).
Watch my video to get a better idea of how to make it.
A note about whey: Remember little Miss Muffet, eating her curds and whey? When you make cheese from milk, you start by clabbering it (isn’t clabber a cool word?) which means you let the solid bits separate from the liquid. The liquid is then strained out. This is how liquid milk turns into solid cheese.
I make my own goat’s milk cheese once in a while (it’s incredibly simple), and when I do, I save the whey. Whey is probiotic, so it can be used to help in the pickling process. It’s also supposed to be healthy. One thing I can definitely vouch for is that it tastes vile. If you have whey on hand, you can go ahead and use it, but it isn’t necessary. However, the chutney may take a bit longer to ferment without the whey.
Recipe taken from: