Fermented Mango Chutney
Nov 20, 2020Ingredients:
- 500g diced mango
- 230g dates
- 1/4 teaspoon cumin
- 1/4 teaspoon curry powder
- 1/4 teaspoon seaweed salt
- 1/2 cup kefir
- 1-inch ginger grated
- 1 small garlic clove grated
- dash of pepper
Method:
- Puree your dates mango and kefir together in your food processor.
- Add all your ingredients into a jar and mix well.
- Tighten the lid and leave on the bench to ferment between 12- 24 hours.
- You will see it fermenting as it will have a little bit of separation and some bubbles.
- Store in the fridge for 2 weeks.
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