Jackfruit has a special place in my heart, mind and kitchen. We had a big jackfruit tree in our government bungalow in IAT and It used to give big round (like a foot ball) fruit. It had very less central woody part but thick base with soft fibrous part and soft juicy seeds. It was of very high quality. God bless the previous resident who must have planted it.
I used to make vegetable, cutlets and pickle. My family used to wait impatiently 😀 for pickle to mature and then it would vanish fast. So I used to make two three batches till the raw jackfruit would last and then the last batch would be biggest as it had to last whole year.
Now we live in flat, children are busy with their family and pickle has shrunk to one batch for my daughter and one for husband.
I want to keep my passion alive.
Preparation Time : - 30 minutes
Steaming Time : - 15 minutes
Mixing and other : - 20-25 minutes
Nutritional Value : - Sometimes enjoy things without bothering about nutritional value. This pickle is too good so just enjoy😜
Ingredients Required For Jackfruit Pickle:
- Jackfruit - 500 gm (peeled and made to pieces) or 750 gm with peel
- Raw mango - 250 gm
- Fennel seeds - 50gm
- Fenugreek seeds - 15 gm
- Nigella seeds - 25 gm
- Yellow mustard ground coarsely - 4 Tablespoons
- Kashmiri red chili powder - 100 gm
- Whole red chilies - 5-6 or according to the hotness one wants in pickle
- Turmeric powder - 4 Teaspoons
- Asafoetida powder - 2 Teaspoons
- Salt 6 Table spoons + 2 Teaspoons, or according to taste
- Mustard oil - 500 ml. If your container is big then requirement may change.
- Apple cider - 2+4 tablespoon
Direction For Making Jackfruit Pickle : -
- 2 Tablespoons apple cider
- 1 Teaspoon Turmeric powder
- Mix nicely
- Put water in a steamer and let it boil.
- Place the mixture of jackfruit pieces on steaming plate and place the steaming plate with jackfruit pieces inside the steamer. Place the mango pieces on the top and steam for 15 minutes.
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| Kept for steaming |
- The white portion of mango will become soft and translucent. The pieces of jackfruit will become soft enough to break with fingers. Or knife will go through it easily.
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| Steamed jackfruit pieces |
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| Just Soft but not mushy |
- Remove the mango pieces and jackfruit pieces and place them on a neat cloth or a plate (separately or together your choice) and keep under sun for an hour so that the top moisture gets evaporated.
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| Kept under sun |
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| After two hours under bright sun |
- Roast fennel seeds, Nigella seeds, Fenugreek seeds on low flame till they attain a light brown color and aromatic flavor starts coming out.
- Roast whole red chillies and with 2Tablespoons of salt.
- Grind roasted red chillies and salt coarsely.
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| Spices for pickle |
- Mix all spices.
- Add the above spice mixture to the mixture of mango and jackfruit pieces
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| Spices added |
- Mix nicely
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| Spices mixture mixed to pickle pieces |
- Add
- 3 Teaspoons of Turmeric
- 4Teaspoons of Kashmiri red chili powder
- Remaining salt
- 4 Tablespoons of Apple cider Mix nicely
 |
| Salt, spices all mixed |
- Put it in wide mouth container. Cover and keep under sun for five six hours. Turn the pickle mixture with a dry spoon so that spices are nicely mixed with pieces.
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| After keeping the pickle mixture under sun |
- Heat 300 ml mustard oil (do not bring to smoking point)
- Let it cool a bit.
- Add 1 Teaspoon asefotida, and rest of Kashmiri red chili powder. Mix and add to the mixture of jackfruit mango pieces with spices.
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| Hot oil with red chili powder and asafoetida |
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| Oil added |
- Mix nicely
- Cover and Keep the pickle for two three days in the same wide mouth container under sunlight.
- Keep turning pickle at least twice a day with a dry spoon to make sure oil and spices get mixed with pickle pieces evenly.
- Fill in a glass jar. Cover and keep under sun for few days.
- As per the requirement heat mustard oil cool it and top up the pickle with oil.
- Let it mature for at least a month. The spices and mango flavor will get incorporated in jackfruit pieces.
Your jackfruit pickle /कटहल अचार is ready.
Enjoy with daal chawal, roti, parantha. Tips : Do not boil the jackfruit as it absorbs water and the pickle will not last long without adding preservatives.
Tips :
- Do not keep steamed pieces under bright sunlight for more than two hours as they will become too dry and will become unfit for pickle. We just require to remove the extra moisture.
- After adding oil keep the pickle under sunlight in a wide mouth container for two three days. Keeping in wide mouth container helps in turning the pickle with spoon (Dry wooden or steel) so that the spices get mixed nicely with oil, jackfruit and mango pieces.
- Top the pickle with oil to make it last long.
- Do not use plastic as the plasticizers leach into oil. Plasticizers are harmful to health.
- Chickpeas washed with vinegar can be added. They absorb the flavor of pickle taste amazing also give a crunch to pickle.
- 10-15 peeled cloves of garlic can be added to pickle
Happy Pickling ☺️
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