Mango, Cranberry & Turmeric Chutney


1 cup firm greenish mango, finely diced
1/2 cup cranberries, chopped
1/2 cup Spanish onion, finely diced
1/2 tsp fresh turmeric, grated
1/2 cup kombucha vinegar, master tonic, ACV
2 tbsp raw honey
1 tsp yellow mustard seeds
1/2 bunch thyme
2 bay leaves
Pink peppercorms
3 gr salt
2 * 500 ml jars


  1. Peel and dice the mango.

  2. Combine the cranberries, diced onion and grated turmeric and mix.

  3. Combine ACV (or equivalent) and honey and pour over the ingredients in the bowl.

  4. Add the herbs and spices.

  5. Close tightly, label and date.

  6. Place on the bench top for 2-3 days then transfer to the fridge.

  7. Ready to eat after it has mellowed for about 7 days in the fridge.

  8. Consume within a month.