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Preparation Time : 20
Cook Time : 10
Total Time : 30
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
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.
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