Kathal-Ka-Achar/कटहल का अचार (Pickle of Raw Jackfruit):

Katahal Ka Achar

Jack fruit is endemic to India, Bangladesh, Pakistan and few other Asian countries. Raw jack fruit is also termed as vegetarian mutton. Savories for main course either dry or with gravy are made with it. Cutlets of raw jackfruit are very tasty and can be had for snack as well as breakfast along with bread and Indian sauces (chutney) 

http://jyotsna-pant.blogspot.com/2011/10/jack-fruit-cutlets.html

The fibrous nature of Jack fruit helps in overcoming the problem of constipation and it leaches out the cancer causing chemicals from body to the large intestine thus ultimately causing their elimination. Low sodium and high vitamin contents add to its nutritional value. Ripe Jack fruit is rich in sugars and carbohydrates along with dietary fibers, protein and vitamins. The seeds of ripe fruit can be dried cleaned of the tough covering then made to fine powder. This flour of the Jackfruit seeds is used to make Halwa (an Indian dessert), chillas (Indian savory or sweet eggless pancakes).

I love all preparation of Jackfruit only the ripe one exudes very strong sweet odor which is too strong for my senses, but taste is real yummy.

Pickle of Jackfruit is very easy to make and requires a month time to mature. I make this pickle every season and my family looks forward to Jackfruit season for all the goodies I make out of raw Jackfruit. Old mango masala as well as pieces can be utilized while making this pickle.

Nutritional facts of Raw Jackfruit/100 gm.:

Calories 95

Total Fat 0.6gm

Sodium 2mg

Carbohydrates 23gm

Dietary fibers 1.5 gm

Protein 2.7gm

Sugar 19gm.

Vitamin A:2%

Vitamin C 23%

Calcium 2%

Iron 1%

Preparation Time: 30-40 min

Cooking Time: 10 min.

Maturing Time: 20-30 Days

Servings: Makes 300-350 gm. Pickle (Approx)

Ingredients Required For Making Pickle of Raw Jackfruit:

• 500 gm. Raw Jackfruit
• 100 gm. Raw Mango (1 large)
• 50 gm. Fennel Seeds
• 10-15 gm .Fenugreek Seeds
• 10-15 gm. Seeds
• 1 Teaspoon Turmeric Powder
• 4-5 Teaspoon Red Chili Powder or to taste
• 2 Teaspoon Kashmiri Chili Powder (Optional)
• 4-5 Whole Red Chilies (optional)
• 100 ml. Mustard oil / any cooking oil
• 10ml.Vinegar. I use apple cider.
• Salt to taste

Directions For Making Raw Jackfruit Pickle:

• Remove the thick peeling of Jackfruit keeping the white portion intact with rest of the fruit.
• Remove the central hard portion which is to be discarded.
• Cut the peeled jackfruit to 2-3 cm. size with the base and the fibers together (Intact).

Katahal Pieces For Pickle

• Roast the spices seeds individually till the fenugreek seeds just start turning golden and the fennel seeds change the color slightly and become crisp. The color of nigella seeds will change in two to three minutes of roasting o high flame.
• Mix all roasted seeds and let them cool.

Roasted Spices

• Wash, deseed and cut the mango to small pieces.
• Take all pieces of mango in a bowl, add 1 teaspoon salt 1/2teaspoon turmeric and mix.
• Cover and keep aside.
• Meanwhile boil 1 lt. water along with 2 teaspoon of salt and pinch of turmeric.
• When water comes to boil add the cleaned and cut jackfruit pieces in it.
• Cook till the base of the pieces become soft to touch.

Katahal pieces being Par boiled

Cooked Jackfruit pieces

• Drain all water and keep the boiled jackfruit pieces under the sun for 25-20 minutes. This is done basically to remove the excess water.

Par boiled pices of Katahal drying

• Pulse the mixture of roasted spices to make a coarse powder.

Roasted and coarsely ground spices 

• Drain all juices from mango pieces and keep them separately for further use.
• Heat oil in a thick bottom wok and when the oil is smoking hot switch off the heat and add
• Red chilies
• Coarse powder of the spices,
• Turmeric
• Salt
• Red chili powder
• Kashmiri Red chili powder
• Add the juices of Mango and vinegar.

Spices and Oil

Spices and Oil mixture for Katahal Pickle

• Cook for 1 minute.Then add:
• Jackfruit pieces
• Pieces of Mango
• Mix and cook on low flame for 2-3 minutes.

Spices mixed with Parboiled Katahal pieces

• Switch off the heat and let it cool without covering.
• Take out he pickle in a steel / glass container, cover with a muslin cloth and keep under the sun for 4-5 days.

Katahal Achar To be Kwpt For Maturing

• Fill it in clean dry bottle and put the lid on.

Katahal Ka Achar

• Allow it to mature for 20-30 days before consuming it.
• Enjoy the pickle of Raw Jackfruit through out the year.

Katahal Ka Achar

Tips:

• This pickle tastes best in mustard seed oil but except coconut any other cooking oil of choice can be taken.
• While peeling the Jackfruit make sure as less as possible white portion on which the fibrous mass is attached comes out.
• Remove the central hard mass completely.
• Oil your palms and the knife to avoid the sticky white liquid from the central hard aprt to stick on palms and knife.
• To clean your palms and knife first scrub them with little oil apply water and soap.
• Do not overcook while boiling. The pieces should be just soft.
• Do not dry the boiled pieces too much under the sun. This will cause all juices to dry up and the pickle pieces even after maturing will not be soft and succulent.

Suggested Variations:

• The left over pieces o old mango pickle along with its masala can be added to the pickle before bottling. If old mango pickle is being added then the amount of mango can be reduced accordingly otherwise the original flavor and taste of jackfruit pickle will be overshadowed by mango pickle.
• Seeds of Jackfruit can be added after cleaning and parboiling. Seeds should be boiled separately as they take more time than jackfruit pieces.
• I do not add asafoetida but if you want you can add.
• Some people love it sweet and sour thus little jaggery can be added to the hot pickle before bottling.