Mango Pineapple Chutney

Lacto-fermented Mango-Pineapple Chutney
2 cups mango, peeled and cubed
1 cup pineapple, chopped
1 Tb. fresh grated ginger root
2 green onions, minced
1 red pepper, chopped fine
1/2 cup fresh mint leaves, chopped
1/2 cup fresh cilantro, chopped
2 Tb. organic sugar or raw honey
1/2 cup fresh lime juice
2 tsp. Himalayan or sea salt
1/4 cup whey
1/2 cup water
1 quart (very clean) glass jar with lid

Directions:

Mix mango, pineapple, ginger, green onions, red pepper, mint and cilantro in a large bowl, then put the mixture into the glass jar. Pack well, leaving 1 inch of space at the top. Mix sugar or honey, lime juice, salt, and whey and pour over the chutney. Add additional water so that the chutney is covered with liquid, if needed.

Screw the lid on the jar (it should be medium tight) and let sit at room temperature for 2 days. After 2 days, you can open the lid to release any pressure that has built up, and then you can store your lacto-fermented mango pineapple chutney in the refrigerator where they will keep for up to 2 months or so (you will probably eat it up long before then though!)