Fermented Mango Pear Goji Chutney

Jane-Icon-2Here’s a tasty side for any meal that builds intestinal health. Traditional pickled chutneys have been enjoyed in Asian cultures for thousands of years. Chutneys come in every flavor imaginable and add distinctive taste to every meal. They also help to balance a healthy gut micro-biome, and preserve the fruit for months. This recipe is quite flexible. If you modify it, taste your mixture and adjust as you go.

This recipe came about when my friend Teri gave me a huge basket of pears from her tree. They were so fresh and alive I didn’t want to bake them. What to do? Aha! Fermented chutney! I added mango, ginger and goji berries just for fun. I used a food processor to grate them, which was super-easy. Makes 1 quart.

Fermented Mango Pear Goji Chutney



  • 1 - 2 ripe mangos, peeled, cut away from the seed, grated
  • 4 -5 pears, cored and grated
  • 1/2 cup dry goji berries
  • 2-inches fresh ginger root, diced
  • 1/2 teaspoon unprocessed salt
  • 1 teaspoon liquid from another fermented batch


  1. Place all the ingredients in a large bowl and combine. Or mix in a food processor.
  2. Spoon the mixture into a clean glass quart mason jar. Place lid on jar and place in a warm cupboard or shelf in the dark. Allow it to sit for 6-14 days. After 6 days, open it and taste with a clean spoon, If you'd like a more acidic fermented flavor, let it sit for another day or two. When you like the flavor, stop the fermenting action by placing it in the fridge.
  3. Store in the fridge up to 6 months, and enjoy a spoonful with every meal.


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