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KATHAL KA ACHAR (JACKFRUIT'S PICKLE)

KATHAL KA ACHAR (JACKFRUIT'S PICKLE)

Cooking Time

Preparation Time : 130

Cook Time : 2890

Total Time : 3020

Ingredients

Serves 6

  • Jackfruit / Kathal - 1 kg cut into bite size

  • Raw mango - 1 kg thick grated

  • Ginger - 125 Gms grated

  • Garlic - 125 Gms crushed

  • Yellow mustard powder - 3 Tbsp

  • Chilli powder - 2 Tbsp / to taste

  • Kashmiri chilli powder - 1 Tsp

  • Fennel/ saunf powder - 2 Tbsp

  • Fenugreek/methi powder - 2 Tbsp

  • Coriander / Dhaniya powder - 1 Tbsp

  • Turmeric powder - 3 Tbsp

  • White vinegar - 1/4 Cup

  • Whole spices - 1+1/2 Tbsp( Fenugreek seeds, Anseed seeds, Kalonji/ onion seeds, Mustard seeds, Fennel seeds)

  • Hing - 5 mg

  • Mustard oil - 500 ml

  • Salt - 5 Tbsp / to taste

Directions

  • 01

    Wash Jackfruit and keep in a strainer to drain excess water

  • 02

    Then dry it in sunlight for an hour

  • 03

    Sprinkle 1 tsp salt and 1 tsp turmeric powder on Jackfruit pieces and mix well

  • 04

    Heat 250 ml oil in a heavy bottom kadai on high flame

  • 05

    Reduce flame at medium heat and deep fry all pieces in small batches till light brown colour

  • 06

    keep aside

  • 07

    Now add rest of oil in kadai and heat on medium heat

  • 08

    Add all whole spices and hing n fry till pink colour

  • 09

    Add garlic, ginger and fry for 1 min

  • 10

    Stir once

  • 11

    Then add mango n stir continuously while frying and cook for one minute

  • 12

    Switch off gas stove

  • 13

    Add all spices powder, salt and fried Jackfruit pieces n mix it very gently

  • 14

    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

  • 15

    Keep this pickle in sunlight for two days in a large opened​ bowl

  • 16

    Add 1/4 cup vinegar in pickle and mix it very well

  • 17

    Keep it in a dry glass jar or barni

  • 18

    Tie up muslin cloth in the neck of jar so that, extra moisture will come out

  • 19

    After one week close the lid

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