Ingredients & Substitutes

Instructions

1. 1

   Drain 500 grams of young jackfruit thoroughly and shred it into uniform strips resembling meat.

2. 2

   In a large bowl, whisk together 1/4 cup of apple cider vinegar, 1 tablespoon of coarse salt, 1 teaspoon of ground black pepper, 1 tablespoon of toasted and crushed coriander seeds, and 1 tablespoon of brown sugar to create the curing marinade.

3. 3

   Add the shredded jackfruit to the prepared marinade, ensuring every piece is well coated, then cover the bowl and refrigerate for a minimum of 24 hours to cure.

4. 4

   Remove the marinated jackfruit from the refrigerator, pat each strip thoroughly dry with paper towels, and arrange them on a wire rack to air dry in a well-ventilated area for 1 to 2 days until firm and slightly chewy like biltong.

5. 5

   For the Cape Chutney, sauté 1 finely diced red onion in 1 tablespoon of olive oil in a saucepan over medium heat until softened, then add 2 minced garlic cloves, 1 tablespoon of grated fresh ginger, and 1 finely diced red chili, cooking for another 2 minutes.

6. 6

   Stir in 1 cup of diced dried apricots, 1 cup of diced fresh mango, 1/4 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 teaspoon of curry powder, and 1/2 teaspoon of turmeric, bringing the mixture to a gentle simmer for 15-20 minutes until the chutney thickens.

7. 7

   Thread the cured jackfruit biltong strips onto skewers, alternating with pieces of 1 red bell pepper and 1 yellow bell pepper, then brush lightly with olive oil.

8. 8

   Grill or pan-fry the Jackfruit Biltong Sosaties for approximately 5 minutes per side until they are lightly charred and heated through, then serve immediately with the homemade Cape Chutney.