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Feasting With FARE: Jerk Jackfruit and Mango Chutney

Take a trip to Jamaica with Chef Leslie Durso with this delicious Top-9 food allergen-free recipe for 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. 
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