Jackfruit pickle

Recipe by
Total Time:
45-60 minutes
Serves: 15
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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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.

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