Little pieces of fermented mango pickle, especially combined with a condiment (pomegranate and cranberry relish) can make even the most boring food taste extraordinary.
Of course that is the power of any lacto-fermented pickle!
Green mango pickle
Green mango – peeled, sliced and sprinkled with salt, bush lemon / lime slice + juice to cover, chili, herbs and spices, goji berries.
1 orange (peeled and segmented)
1/3 cup unrefined sugar
1/4 cup lime juice
dash of cinnamon and vanilla powder
1/8 teaspoon cloves
Tablespoon grated fresh ginger, teaspoon Himalayan salt, 1 cup cranberries, seeds of 1 pomegranate.
Whizz all together, except for pomegranate seeds.
Pulse to blend.
Stir in pomegranate seeds. over to the fermenting fairies.
Check up to 3 days.
Add to kefir coconut cream cheese and pair with crackers or chunks of bread.
Boost the probiotic value by making your own kefir cheese or just use a block of store-bought cream cheese with the chutney spread decoratively over the top.