Kathal ka Achar tasty Jackfruit Pickle

Kathal ka Achar tasty Jackfruit Pickle

Jackfruit Pickle Recipe

Jackfruit is endemic to India, Bangladesh, Pakistan, and a few other Asian countries. Raw jackfruit is often called "vegetarian mutton" due to its meaty texture. It is used in curries (dry or with gravy), snacks like cutlets, and even breakfast items paired with chutneys.

The fibrous nature of jackfruit helps relieve constipation and removes harmful chemicals from the body. It's low in sodium and high in vitamins. Ripe jackfruit contains sugars, carbohydrates, dietary fiber, protein, and vitamins. The seeds can be cleaned, dried, and powdered to prepare halwa, chillas, or other delicacies.

While ripe jackfruit has a strong aroma that may not appeal to everyone, its taste is delightful. The raw jackfruit pickle is easy to make and requires about a month to mature. This is a staple in many households during the jackfruit season.

Nutritional Facts (Per 100g Raw Jackfruit):

  • Calories: 95
  • Total Fat: 0.6g
  • Sodium: 2mg
  • Carbohydrates: 23g
  • Dietary Fiber: 1.5g
  • Protein: 2.7g
  • Sugar: 19g
  • Vitamin A: 2%
  • Vitamin C: 23%
  • Calcium: 2%
  • Iron: 1%

Pickle Preparation

  • Preparation Time: 30–40 minutes
  • Cooking Time: 10 minutes
  • Maturing Time: 20–30 days
  • Yield: 300–350g pickle

Ingredients:

  • 500g raw jackfruit
  • 100g raw mango (1 large)
  • 50g fennel seeds
  • 10–15g fenugreek seeds
  • 10–15g nigella seeds
  • 1 tsp turmeric powder
  • 4–5 tsp red chili powder (adjust to taste)
  • 2 tsp Kashmiri chili powder (optional)
  • 4–5 whole red chilies (optional)
  • 100ml mustard oil (or any cooking oil)
  • 10ml vinegar (apple cider preferred)
  • Salt to taste

Instructions:

  • Prepare the jackfruit:
  • Peel and cut into 2–3 cm pieces. Discard the central hard core.
  • Boil 1L water with 2 tsp salt and a pinch of turmeric.
  • Add jackfruit, cook till just tender. Drain and sun-dry for 20–25 mins.
  • Spice prep:
  • Dry roast fennel, fenugreek, and nigella seeds separately.
  • Coarsely grind them after cooling.
  • Mango prep:
  • Cut, salt, and turmeric the mango pieces. Let sit, then drain juices.
  • Tempering:
  • Heat mustard oil till smoking. Turn off heat.
  • Add whole red chilies, ground spices, turmeric, salt, red chili powders, mango juice, and vinegar. Cook for a minute.
  • Combine all:
  • Add jackfruit and mango pieces. Stir well.
  • Simmer on low flame for 2–3 minutes. Cool uncovered.
  • Sun-cure:
  • Transfer to a clean, dry glass/steel container.
  • Cover with muslin cloth and sun-cure for 4–5 days.
  • Final bottling:
  • Store in a sterilized jar with a tight lid. Let mature for 20–30 days.

Tips:

  • Use mustard oil for authentic flavor.
  • Oil your palms and knife while handling jackfruit to avoid stickiness.
  • Don't overcook the jackfruit; just tender is enough.
  • Do not over-dry—pieces should stay juicy.
  • Mango pickle leftovers (masala/pieces) can enhance flavor.
  • Optional: Add jackfruit seeds (boiled), jaggery for a sweet note, or a pinch of asafoetida.
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