Feasting With FARE: Jerk Jackfruit and Mango Chutney

Ingredients

Jerk Jackfruit

• 3 20 oz. cans jackfruit, drained and rinsed 
• ½ cup chopped red onion
• 6 green onions, chopped
• 5-8 cloves of garlic
• 1 inch piece of ginger, peeled and sliced
• 1-4 scotch bonnet or habanero pepper, depending on your heat preference
• 2 tbsp. olive oil 
• 2 tbsp. lime juice
• 3 tbsp. maple syrup
• 1 tsp. dried thyme 
• 1 tbsp. all-spice 
• 1 tsp. ground cinnamon 
• ¼ tsp. ground nutmeg 
• 2 tsp. salt 
• ½ tsp. cracked black pepper

Mango Chutney

• 2 tbsp. olive oil
• 1-1/2 cups diced yellow onion (2 onions)
• 2 tsp. peeled, minced fresh ginger
• 1-1/2 tsp. minced garlic
• 2 ripe mangos, peeled, seeded, and small-diced
• 1/3 cup freshly squeezed orange juice
• 2 tsp. light brown sugar
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 to 2 tsp. minced fresh jalapeño pepper, to taste (1 pepper)
• 2 tsp. minced fresh mint leaves

Instructions

Jerk Jackfruit

1. Place all ingredients other than jackfruit in a food processor and process until slightly chunky. 
2. In a large skillet, combine the jackfruit and sauce. Bring to a simmer, cover and let cook 10-15 minutes until you can easily break up the jackfruit with a wooden spoon. 
3. Serve with rice and mango chutney.

Mango Chutney

1. Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent.
2. Add the garlic and cook for 1 more minute.
3. Add the mangos; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeños; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally. 
4. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.