Roselle & Jackfruit Chutney
The tangy profile of roselle leaves lends itself beautifully to this savory chutney, inspired by the bold and fiery flavors of Andhra cuisine. At its heart is fermented jackfruit, which undergoes a fermentation process with chilli that deepens its natural tropical sweetness and adds a complex, spicy heat. This fermentation not only enhances the jackfruit's flavor but also introduces a subtle umami note that perfectly complements the roselle’s bright sourness. The result is a chutney that balances tangy, sweet, and spicy elements in every bite.
Recipe contributed by Sean Koh (@seanjjk_)
Ingredients:
For the fermented jackfruit
400g Ripened jackfruit, de-seeded (~500g when purchased)
100g Large red chilies, stems removed
2.5% salt (of total volume)
For the chutney
100g Roselle leaves, washed & dried
80g Fermented jackfruit
2 no Yellow onions, sliced
6 cloves Garlic, minced
15g Ginger, grated or minced
1 no Lemon, juiced
For the spice mix
3g Black peppercorn, toasted
3g Fennel seed, toasted
3g Coriander powder
2g Cumin powder
2g Turmeric powder
Pinch of salt
Combine in a spice blender or grind it up in a pestle and mortar
Brown sugar, salt to taste
Method:
Fermented Jackfruit
Step 1
To ferment the jackfruit, remove the seeds from the meat before cutting into cubes no larger than 0.5cm. Slice your chilies into 4 or 5 equal parts for easier processing, and blend it up with salt until a loose paste is formed.
Step 2
Transfer everything into a bowl for easy mixing. Alternatively, if you prefer using your food processor entirely, cut your chilies up the same way, then process with salt into a loose paste.
Step 3
Next, add your de-seeded jackfruit and blend until it’s chunky - not too fine. Finally, transfer everything into a disinfected jar (we used around 8x17cm for this recipe) and ensure the contents are fully submerged. Ferment somewhere cool and dry for 7 days, before storing in the refrigerator for up to 2 months. Check in every couple of days to ensure the mix is submerged properly, which will help prevent unwanted mold from developing on the surface.
Chutney
Step 1
Slice the onions evenly. In a wide-base pan, pour enough oil to cover the base and bring up to heat. The oil should be hot enough that it continues to sizzle once the onions are in. Begin caramelizing the onions, adding splashes of water along the way to prevent any bits from sticking and burning, while softening the onions. During this lengthy process, you can prepare the rest of the ingredients, but do remember to check back in on the cooking so that it doesn’t burn.
Step 2
For the larger roselle leaves, remove the stem by cutting down both sides, discarding the middle and leaving the leafy parts. Roll them up and slice them into a rough chiffonade, about 1 cm thick.
Step 3
Once the onions turn a nice golden brown, add a tbsp or 2 of oil and fry the garlic and ginger until fragrant and lightly browned.
Step 4
Lower the heat, add the spice mix in and cook until fragrant. Add a splash of water so the spice doesn’t stick and burn on the pan.
Step 5
Add the roselle leaves and lemon juice to the pan, stirring the mix evenly. Add just enough water to cover leaves and add your fermented jackfruits in.
Step 6
Cover and bring to a boil. Once boiling, remove the lid and let simmer until the liquid reduces by around half. Stir occasionally to prevent any sticking and burning on the base.
Step 7
Add your seasoning to taste, and serve as a condiment to some white rice or naan.
Note: You might be tempted to substitute the jackfruit; maybe you don’t have enough time or dislike the flavour and scent of jackfruit. Tamarind and pineapple can be used. In a pinch, use 80g of canned pineapple cubes (liquid strained) and 1 ½ tbsp of tamarind paste. Add it into the mix just as you would with the fermented jackfruit.
