Raw Fermented Mango Chutney

Mango season is in full swing here in Queensland. Fruit hanging off trees everywhere. Here's a great little side dish to relish!!

3 cups firm mangoes
1 tBl fresh grated ginger
1 tBl fresh grated turmeric
1 red pepper,  chopped
1 Jalapeno pepper, de-seeded and chopped
1 small red onion, chopped
½ cup fresh mint leaves, chopped finely
1 bunch coriander, finely chopped
½ cup fresh lime juice
¼ cup fresh raw whey
Pinch sea salt
Water as needed

Mix mango with ginger, turmeric, peppers, onion, mint, coriander and salt and place in wide mouthed jar. Press down lightly to gently compress (use fingers or heavy spoon)
Mix remaining ingredients and pour into jar. Add water if necessary to cover ingredients. Make sure your ingredients are 10cm below the top of the jar to allow for expansion.
Cover tightly and leave at room temperature for  2 days before refrigerating.
Eat within 2 months as there is a lot of sugar in this ferment and it will turn quite alcoholic quite quickly…….