Jackfruit Pickle /Kathal pickle

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Jackfruit Pickle /Kathal pickle

A tangy and delicious pickle made from jackfruit goes well with paranthas or chapatis or any Indian snacks.

Cooking Time

Preparation Time :20 Min

Cook Time : 10 Min

Total Time : 30 Min


Serves : 4
  • 500 gms raw jackfruit

  • 1/4 cups grated raw mango

  • 2 cups mustard oil

  • 4 tsp chilli powder

  • 2 tsp haldi powder

  • 1 tsp garam masala

  • 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 hands 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, garam masala 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.
  • Good tip: Keep the pickle immersed in oil , it acts as preservatives.