Jackfruit Pickle

Ingredients:

• Raw jackfruit (cut into bite-sized pieces)
• Mustard seeds
• Turmeric powder
• Red chili powder
• Fenugreek seeds
• Asafoetida (optional)
• Salt
• Vinegar or tamarind pulp
• Oil (usually sesame or mustard oil for authentic flavor)
• Curry leaves (optional)
• Garlic and ginger paste (optional)

Go to our website to know more about it and purchase

Making jackfruit pickle (often called kathal achar in India) is a delicious way to preserve and enjoy this fruit in a savory, tangy, and spicy form. Below is a classic North Indian-style jackfruit pickle recipe using raw (unripe) jackfruit.

Ingredients:

For the jackfruit:

• Raw jackfruit (peeled and cubed): 500g

• Salt: 1 tbsp (for boiling)

For pickling:

• Mustard oil: 1 cup (you can adjust to preference)

• Mustard seeds (yellow or black): 2 tbsp

• Fennel seeds (saunf): 1 tbsp

• Fenugreek seeds (methi dana): 1 tsp

• Nigella seeds (kalonji): 1 tsp

• Turmeric powder: 1 tsp

• Red chili powder: 1 tbsp (adjust to taste)

• Asafoetida (hing): 1/4 tsp

• Salt: to taste (about 1 tbsp)

• Vinegar (optional, for longer shelf life): 2-3 tbsp

---

🥄 Instructions:

1. Prepare the jackfruit:

• Grease your hands and knife with oil (raw jackfruit is sticky).

• Cut the jackfruit into small cubes (1-inch pieces).

• Boil the cubes in salted water for 10–15 minutes or until tender but not mushy.

• Drain and spread them out to dry completely (you can sun-dry them for a few hours or pat them dry with a clean towel).

2. Make the spice mix:

• Dry roast mustard seeds, fennel seeds, and fenugreek seeds for 1–2 minutes until fragrant.

• Let cool and coarsely grind them (you can keep some whole if preferred).

• Mix with kalonji, turmeric, red chili powder, hing, and salt.

3. Prepare the pickle:

• Heat mustard oil until it reaches smoking point, then let it cool slightly.

• Add the spice mix to the cooled oil.

• Add the dried jackfruit cubes and mix well to coat everything.

• Add vinegar if using, and stir thoroughly.

4. Store:

• Transfer to a clean, dry glass jar.

• Leave it in the sun for 3–5 days, shaking the jar daily to mix well.

• The pickle will mature in a week and can last for several months if stored properly.