Ingredients

• 1 kg - jackfruit (kathal)
• 5 tsp - salt
• 1 tbsp. - turmeric powder
• 3 tsp - kala jeera (black cumin or shahi jeera)
• 2 tsp - chilli powder
• 5 tsp - yellow mustard seeds (rai/sarson)
• 2 tsp - methi seeds
• 2 tsp - black pepper powder
• 250 gms - mustard oil

How to Make Jackfruit pickle

• Buy fresh jackfruit (kathal). Apply some mustard oil on the palm of your hands and remove the upper green layer and the hard inner part. Cut it into small pieces.
• Boil the pieces in plenty of water for 30 mins. over a medium flame. Now, drain the water and dry the boiled jackfruit pieces in sunlight for 2 hours.
• Now, place all the ingredients and dry jackfruit pieces in a glass pot; mix very well.
• Store in an airtight glass jar and keep aside for a week or two before serving. This pickle can be refrigerated and consumed for up to 2 months.