Mango Chutney

Makes: 2 cups (500 mL)

Welcome to the heart of holiday flavours! Our Mango Chutney recipe, straight from the pages of Fermenting Made Simple by Emillie Parrish, is your ticket to a festive table brimming with exotic tastes and easy culinary magic. This delightful chutney strikes the perfect balance of sweet, tangy, and spicy notes, making it an ideal partner for holiday gatherings, potlucks, and especially for complementing the classic French-Canadian tourtière. As we usher in the joyous season, let this effortless yet gourmet creation add a touch of sophistication to your celebrations. Let’s dive into the simplicity of Fermenting Made Simple and discover how this Mango Chutney will elevate your holiday spread with minimal effort and maximum flavour.

INGREDIENTS

3 small mangoes, peeled and chopped
1 tsp grated ginger
1 garlic clove, finely diced
1 hot pepper, finely diced
1/2 cup (125 mL) raw sugar
Pinch of salt
1 cinnamon stick
1/2 cup (125 mL) apple cider vinegar with mother

RECIPE

Mix the mangoes with the ginger, garlic, and hot pepper in a 2-cup (500 mL) jar. Stir in the sugar and salt. Add the cinnamon stick and pour over the vinegar.
Put a loose-fitting lid on the jar and place the jar in a cupboard to ferment for 3–5 days.
Store in the fridge and use within 1 month. The chutney will continue to ferment and become more sour in the fridge, so freeze it for long-term storage.
Drain the extra liquid before serving.

TIP: Don’t throw away the fermenting liquid. Make a quick emulsion with 1/4 cup (60 mL) olive oil and 1/4 cup (60 mL) fermenting liquid for a sweet and spicy marinade or salad dressing.

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