Ingredients:
500 gms. jackfruit chunks, cleaned and deseeded
1/2 cup salt
1/2 cup sugar
1/2 cup oil
1 cup white vinegar
6-8 flakes garlic, peeled and cleaned
3 tsp. red chilli powder
2 tsp. crushed mustard seeds
1/2 tsp. crushed cumin seeds
1 tsp. ginger powder
Crushed together:
2 cardamoms
2 cloves
1" stick cinnamon
Method:
- Apply salt to jackfruit chunks, sun dry for 2-3 days.
- Heat oil, add garlic flakes, stir.
- Add jackfruit, stir fry till tender.
- Add all other ingredients, except vinegar. Mix well.
- Add vinegar, mix, keep cover in sun for 7-8 days.
- Store in clean, sterilized airtight glass jars.
Making time: 30 minutes Drying and maturing time 3 days and 7 days.
Makes: 3/4 litre jar full of pickle
Shelflife: 3 months
Pickles and Jam's Index
