I learned how to can food on a wood cookstove back in my deep hippie days. It was fun. Yet the food was cooked hard, then canned in a boiling water bath for 20 to 30 minutes, cooking the life out of it. Before refrigeration, this labor intensive effort kept many a pioneer family alive through the winter. But back then the average life span was only 45.
Today we have our eyes on long and healthy lives. We now know without a doubt that vitamins and life force in our food fights disease and maintains our quality of life.
Raw Chutneys are a great way to make a yummy pickle without cooking. A virtually limitless number of chutneys can be made from almost any combination of Raw fruits, herbs and spices.
Traditionally, chutneys are ground with a mortar and pestle made of stone. I think while you hum OM or recite the one hundred names of God.
I chose to use the mortar and pestle to grind only the chili peppers and salt, then mix the rest of it in a glass bowl while humming OM.
Monsoon time is mango season, so I made an easy, super, super, yummy Raw Mango SWEET onion Chutney. I hope you are getting excited and will give it a try. Chutney goes well with everything.
Raw Mango Sweet Onion Chutney Recipe
- ½ cup raw organic ripe mango (1 small yellow mango)
- ½ cup sweet white onion grated
- 2 tbsp raw agave nectar
- 2 dried chili peppers
- 1 teaspoon of sea salt
Take your two chili peppers with the sea salt and grind them in a mortar and pestle till the salt turns a warm red.
Then sift any of the pepper chunks out and set aside.
Cut up the raw mango into small cubes. Grate the onion and mix the two gently in a glass bowl with the agave. Add your chili pepper and salt mixture and gently stir again.
That’s it, you have made chutney. Put it all in a pint jar with a sealed lid and put it in the fridge for at least thirty minutes to allow the flavors to marry. Serve to friends and love ones.