Mango and raspberries chutney🌶🥭

Ingredients -110gr of Mango -50 grams of raspberries -30 grams of red onion -20 grams of leek -30 grams of celery -1cc of chopped Cilantro -40 grams of fresh tomato -10 grams of lemon juice -4 peppercorns -2cc of salt -1 Cayenne -1cc of chopped ginger -70gr of starter (water kefir, kimchi juice, kombucha, fermented lemon...) -1/2 clove of garlic -4 grains of black pepper

Chop into small cubes the mango, raspberries, onion, leek, celery, cilantro and tomato. Add the lemon juice and salt. Place in a bowl and mix well. 2.Add the starter, in my case I used lemon and ginger kombucha. Crush with a blender half a clove of garlic, pepper, 1 cayenne and half a fresh tomato. Add the previous mixture to the bowl. Fermentation: Put our mixture in a glass jar and cover with the liquid. All the vegetables have to be in contact with the liquid (put weight on top of the vegetables if necessary). We will cover the jar but not completely, with a gauze and a rubber band or with the same lid but without creating a vacuum. Let it ferment for 3 to 5 days at room temperature and when it starts to bubble our chutney will be ready (it should have a sweet and sour profile). 6.We can use it as a condiment for rice, pasta, salads, toasts, etc even take it alone.

Example of presentation for eating on toast