Jackfruit /Kathal Pickle

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Jackfruit /Kathal Pickle


Pickle making is a tradition in our family.  One of the favourite varieties of tangy and delicious pickle is jackfruit pickle, which goes very well with paranthas or chapatis or any Indian snacks. It is a different and unique pickle 

Cooking Time

Preparation Time :15 Min

Cook Time : 48 Hr 0 Min

Total Time : 48 Hr 15 Min


Serves : 20
  • 500 gms raw jackfruit

  • 1/4 cups grated raw mango

  • 2 cups mustard oil

  • 4 tsp chilli powder

  • 2 tsp turmeric powder

  • 4 tsp yellow mustard seeds powder

  • 2 tsp fennel seeds (moti saunf)

  • 1/2 tsp hing/asafoetida

  • 4 nos cloves /laung

  • 1/2 tsp nigella seeds/kalaunji seeds

  • 1 tsp fenugreek seeds

  • 2 tsp coriander powder

  • 2 tsp salt or to taste


  • Apply oil on your palms and the knife and then peel the jackfruit and cut into medium size pieces, also peel the seeds and cut them into halves.
  • Steam the jackfruit in a pressure cooker for 10 minutes and strain and spread on a kitchen towel to absorb the moisture.
  • Heat mustard oil in a pan, add the cloves, fennel seeds, fenugreek seeds nigella seeds and asafoetida.
  • Remove the pan from heat and add raw mango, chilli powder, turmeric powder , coriander powder, mustard powder and salt to taste.
  • Put again on a medium flame and mix well.
  • Add the jackfruit and mix well so that the mango and spices are well incorporated in jackfruit.
  • Stir for 2 minutes and then switch off the flame.
  • Let it cool before transferring it into a glass bottle or a container
  • The pickle is ready to eat after 2 days.
  • Serve with paranthas or chapatis or any Indian snacks.
  • Can store this pickle for a year and consume as and when required.
  • My good tip - Keep the pickle immersed in mustard oil , it acts as a preservative