All posts tagged: traditional Indian chutney

Fermented Mango Chutney

What distinguishes chutney’s from other forms of pickles is the unique combination of fruit with vegetables; the savoury mingling with the sweet. According to fermentation experts all chutneys would have originally been fermented though I’m not 100% sure about this assertion. I suspect many traditional chutney recipes would have been cooked and preserved with some form of rice vinegar. It is true that most modern recipes require the cook to simmer the ingredients on a medium heat until it has transformed the raw food into the common chutney texture we are all familiar with today. The tangy sourness deriving from the use of vinegar not lactic acid – two different things. The recipe listed below is a lacto-fermented chutney – neither raw nor cooked. The process of fermentation is just as transformative as is the process of cooking. Lacto-fermentation transforms the condiment from a state of rawness into a more effervescent, more nutritious, preserved form of food that compliments so many cooked dishes especially, though by no means exclusively, a hot curry. Rather than destroying the …