Jackfruit and mango chutney sandwiches

These sandwiches are absolutely mouth-watering and they have it all: they have the sweetness of mango, the spicy of ginger and dried chili, the smooth texture of the jackfruit, the freshness of lettuce and tomato and even a special hint of mint. The hard thing will be not to eat one of these sandwiches every day!

This recipe makes three generous sandwiches.

Ingredients for jackfruit:

2 Tbsp of extra virgin olive

1 clove of garlic

140 gr (4.9 oz) of green jackfruit

1 dried chili

1 tsp of sweet chili

1 pinch of ground cumin

salt to taste

Ingredients for chutney:

1/2 ripe mango

1 onion

1 piece of fresh ginger with approximately 2 cm (0.8 in)

2 Tbsp of extra virgin olive

2 Tbsp of fruit vinegar

3 Tbsp of agave syrup

1 tsp of curry powder

1 Tbsp of lemon juice

2 Tbsp of water

salt to taste

Ingredients for salad:

1 ripe beefsteak tomato

8 lettuce leaves

1 small sprig of mint (approximately 8 leaves)

salt to taste

3 small breads with seeds

Instructions:

- Cut the jackfruit into small pieces. Peel the clove of garlic, remove the germ (the greenish central part) and chop the garlic very well. Cut the dried chili into small pieces (and remove most of the seeds so that it's not too spicy).

- In a non-stick frying pan, add 2 Tbsp of extra virgin olive oil and the garlic. Sauté the garlic for 1 or 2 minutes over medium heat. Then, add the jackfruit, the dried chilli, sweet pepper, a pinch of ground cumin and salt to taste. Sauté everything for about 3 minutes. Turn off the heat, transfer everything to a plate and reserve.

- Peel the mango and cut one of the halves into small pieces. Peel the onion and finely chop it. Peel the ginger and grate it.

- In the same pan where you cooked the jackfruit, add 2 Tbsp of extra virgin olive oil and the onion. Sauté the onion for about 2 minutes, over medium heat. Then add the grated ginger and sauté for another 2 minutes. Add vinegar, agave syrup, curry, lemon juice, water and salt to taste. Let it cook for approximately 5 minutes, stirring regularly until a large part of the liquid evaporates. Turn off the heat, add the jackfruit to the chutney and mix everything very well. Let it cool and reserve.

- Wash the tomato, lettuce and mint leaves very well. Cut the tomato into slices. Overlap the lettuce leaves, cut them into thin slices, lengthwise, and then cut them again perpendicularly. Cut the mint leaves into small pieces and then mix the mint with the lettuce. Add a a bit of salt to the lettuce and to the tomato slices.

- Finally, cut each bread in half. Add a layer of jackfruit with chutney, a layer of tomato and, finally, a layer of lettuce with mint.

Enjoy! :)