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.
Notes
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.
Nutrition
Nutrition Facts
Jackfruit Pickle | Kathal ka Achar
Amount Per Serving
Calories 3908Calories from Fat 2916
% Daily Value*
Fat 324g498%
Saturated Fat 37g231%
Polyunsaturated Fat 68g
Monounsaturated Fat 185g
Cholesterol 1mg0%
Sodium 4700mg204%
Potassium 5208mg149%
Carbohydrates 258g86%
Fiber 29g121%
Sugar 193g214%
Protein 31g62%
Vitamin A 77IU2%
Vitamin C 6mg7%
Calcium 523mg52%
Iron 33mg183%
* Percent Daily Values are based on a 2000 calorie diet.