The mangoes hanging out on the kitchen counter looked as though they wouldn’t be good much longer, so I got all the ingredients together and made Naturally Fermented Mango Chutney. I used Sally Fallon’s basic Mango Chutney recipe from Nourishing Traditions and substituted a few items. For example, I used lemons instead of limes; dried chili peppers in place of a jalapeño pepper; and fresh green onions replaced onions. Now it ferments naturally as it sits on the counter for forty-eight hours and before I put it in the refrigerator.