Mango Pickle, Chilli pickle, Lemon pickle etc are common pickles you will find easily however when talking of less common pickles Jackfruit pickle is one I really crave for!
Jackfruit pickle (कटहल का अचार) is one thing that surely I can say my mother-in-law is an expert. Jackfruit is a seasonal fruit is normally available fresh during March through May, and for someone like me who lives in UK, its a novelty to find fresh Jackfruit.
Though Jackfruit is seasonal, thanks to this recipe, you can make pickle and use it for months. Jackfruit has a distinct taste and this pickle offers that unique mouth watering taste. In this recipe of mine, I have not mixed it with raw mango, however you can add raw mango too for slightly sour taste.
Jackfruit Pickle Recipe
The good thing with this recipe is that its quick to make (yes, there could be some effort in cutting jackfruit, so am not really counting that as it totally depends on your skill of cutting jackfruit and the knife you have to cut it). You may also like to try this super hit instant green chilli pickle recipe of mine, which is tried and tested by numerous readers.
Jackfruit Pickle Recipe | Your Food Fantasy
While cutting Jackfruit you must use oiled knife and even oil your hands a bit too (as Jackfruit can be sticky). If you are Jackfruit lover you may equally love to try out Jackfruit Curry and Jackfruit Biryani.
I am hoping this you will find this detailed recipe of Jackfruit pickle simple and easy to follow.
Jackfruit Pickle | Kathal ka Achar
- 1 Kg Raw Jackfruit / Kathal
- 300 Mls Edible Mustard Oil
- 2 Tablespoon Fennel Seeds
- 1 Tablespoon Cumin Seeds
- 5 Tablespoon Split Mustard Seeds / Rai Dal
- 1 Tablespoon Nigella Seeds / Kalonji
- 1.5 Tablespoon Coriander Powder
- 1 Teaspoon Turmeric Powder
- 2 Teaspoon Red Chilli Powder
- 2 Teaspoon Salt
- 1 Teaspoon Asafoetida
- 1/3 Cup White Vinegar
- First of all, in a big pan, blanch/par-boil jackfruit pieces with 1/2 teaspoon of salt in enough water. Please ensure that Jackfruit should be left tender only and not fully cooked.
- Drain the water completely and spread them on a towel in the sun or under the fan for 1 hour. The idea is to let the moisture evaporate fully.
- Now, dry roast the fennel and cumin seeds for 4-5 minutes and grind them coarsely.
- In a pan/kadhai, heat half of mustard oil to its smoking point. Switch off the heat and let the oil cool for 3-4 minutes. Add jackfruit pieces and all the spices and vinegar and mix well. Transfer this to a glass jar in which you are planning to store your pickle.
- Now, heat rest of the oil for 3-4 minutes and pour it into the pickle filled jar. Close the lid and give the jar a good shake. Keep it in sunlight for 3-4days and it would be ready to eat.
- Always add spices only when oil is little cooled otherwise the masala would be burnt.
- You can add raw mango pieces too to the pickle, it enhances the taste.
- Give the pickle jar a shake everyday, this helps in mixing the masala evenly.