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Jackfruit Pickle /Kathal pickle

Jackfruit Pickle /Kathal pickle

Cooking Time

Preparation Time : 20

Cook Time : 10

Total Time : 30

Ingredients

Serves 4

  • raw jackfruit 500 gms

  • grated raw mango 1/4 cups

  • mustard oil 2 cups

  • chilli powder 4 tsp

  • haldi powder 2 tsp

  • garam masala 1 tsp

  • yellow mustard seeds powder 4 tsp

  • fennel seeds (moti saunf) 2 tsp

  • hing/asafoetida 1/2 tsp

  • cloves /laung 4 nos

  • Nigella seeds/kalaunji seeds 1/2 tsp

  • fenugreek seeds 1 tsp

  • coriander powder 2 tsp

  • salt or to taste 2 tsp

Directions

  • 01

    Apply oil on your hands and the knife and then peel the jackfruit and cut into medium size pieces, also peel the seeds and cut them into halves.

  • 02

    Steam the jackfruit in a pressure cooker for 10 minutes and strain and spread on a kitchen towel to absorb the moisture.

  • 03

    Heat mustard oil in a pan, add the cloves, fennel seeds, fenugreek seeds nigella seeds and asafoetida.

  • 04

    Remove the pan from heat and add raw mango, chilli powder, turmeric powder , coriander powder, mustard powder, garam masala and salt to taste.

  • 05

    Put again on a medium flame and mix well.

  • 06

    Add the jackfruit and mix well so that the mango and spices are well incorporated in jackfruit.

  • 07

    Stir for 2 minutes and then switch off the flame.

  • 08

    Let it cool before transferring it into a glass bottle or a container

  • 09

    The pickle is ready to eat after 2 days.

  • 10

    Serve with paranthas or chapatis or any Indian snacks. Can store this pickle for a year and consume as and when required.

  • 11

    Good tip: Keep the pickle immersed in oil , it acts as preservatives.

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