| Ingredients: 3 Cup(s) ripe, peeled and cubed mango 1 Tablespoon(s) grated ginger 1 seeded and cut into strips pepper, red bell 1 finely chopped onion, yellow 1 seeded and finely chopped chili, serrano 1/2 Cup(s) fresh, chopped mint 1 Bunch(s) chopped cilantro 2 Tablespoon(s) Rapadura 1/2 Cup(s) lime juice 2 Teaspoon(s) Sea salt 1/4 Cup(s) whey 1/2 Cup(s) water |
Directions:
In a large bowl, mix together mango or papaya, ginger, pepper, onion, serrano, mint, and cilantro, and place in a quart-sized, wide-mouthed mason jar. Press down lightly with a wooden pounder or meat hammer. Mix together remaining ingredients and pour into jar, adding more water if necessary to cover fruit. The chutney should be at least 1 inch from the top of the jar. Cover tightly and leave at room temperature for 2 days before transfering to the refrigerator. This chutney should be eaten within 2 months. |
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