Wash Jackfruit and keep in a strainer to drain excess water
Then dry it in sunlight for an hour
Sprinkle 1 tsp salt and 1 tsp turmeric powder on Jackfruit pieces and mix well
Heat 250 ml oil in a heavy bottom kadai on high flame
Reduce flame at medium heat and deep fry all pieces in small batches till light brown colour
keep aside
Now add rest of oil in kadai and heat on medium heat
Add all whole spices and hing n fry till pink colour
Add garlic, ginger and fry for 1 min
Stir once
Then add mango n stir continuously while frying and cook for one minute
Switch off gas stove
Add all spices powder, salt and fried Jackfruit pieces n mix it very gently
At this time we should check salt because if mangoes are very sour then we have to add more chilli powder and salt to balance its taste
Keep this pickle in sunlight for two days in a large opened bowl
Add 1/4 cup vinegar in pickle and mix it very well
Keep it in a dry glass jar or barni
Tie up muslin cloth in the neck of jar so that, extra moisture will come out
After one week close the lid
