Fermented Chutney Recipe

Enjoy the probiotic benefits of this fermented chutney recipe.

From "Fermentation Revolution"
April 2018

  • fermented chutney
    The mangos and coconut flakes in this fermented chutney balance out the spicy hot pepper flakes.
    Photo by Mathieu Dupuis
  • fermentation revolution cover
    "Fermentation Revolution" by Sébastien Bureau & David Côté is an inexpensive guide for readers interested in home fermentation. Readers will soothe their digestive system and revive their immune system with 70 recipes provided in this book.
    Cover courtesy Robert Rose Inc.
  • fermented chutney
  • fermentation revolution cover

Preparation Time: 15 min

Yield: 1 pint

Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More (Robert Rose Inc., 2017), by Sébastien Bureau & David Côté is the ultimate guide to fermenting. The book teaches readers a variety of inexpensive ways to practice home fermentation by providing 70 easy recipes, the science behind fermentation, and different types of fermentation processes. The following excerpt is from Chapter 4, "Vegetables."

We have long debated the importance of fermentation in this recipe, because chutney can also be eaten fresh. But because it gets better with time, why not make it a lactofermentation and enjoy the fruits of probiotics? One essential thing we both agree on: this chutney is really good.


  • 3 small mangos, diced
  • 2 cloves garlic, minced
  • 1 dried hot chile pepper, minced, or 2 tbsp (30 mL) hot pepper flakes
  • 1/2 cup (65 g) toasted unsweetened coconut flakes
  • 1 tsp (5 mL) grated gingerroot
  • 1 tsp (5 mL) cumin seeds
  • 1/2 tsp (2 g) sea salt
  • 1/2 cup (125 mL) water
  • 1/4 cup (60 mL) sauerkraut juice (optional; see tip)
  • 2 tbsp (30 mL) freshly squeezed lime juice
  • 2 stalks lemongrass, cut to fit jar


  • Bowl, 1-pint (500 mL) glass jar


  1. In a bowl, using your hands, mix mangos, garlic, chile pepper, coconut, ginger, cumin seeds, salt, water, sauerkraut juice (if using) and lime juice.
  2. Transfer mixture to the jar and add lemongrass.
  3. Seal jar and let ferment naturally at room temperature for 2 days if using sauerkraut juice; otherwise, wait up to 5 days. In case of an insatiable craving for chutney, forget the rules and open the jar on the second day.

To be eaten with labneh on hot naan. It will also transform just about any bland food or disappointing recipe into an original and memorable dish. Keeps for 2 months in the refrigerator.

Tip: Adding sauerkraut juice helps accelerate the fermentation process and brings you closer to the day when you'll be able to enjoy the chutney. You can also leave fermentation to chance by leaving the chutney on the table for a few days. All depends on your preference and your sense of adventure.

More from Fermentation Revolution:

Courtesy of Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More by Sébastien Bureau & David Côté © 2017 www.robertrose.ca. Available where books are sold.

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