Kathal Ka Achaar (Jackfruit Pickle)

The Humble Indian Pickle. #AchaarDay

Our meals are incomplete without a spoonful of these tongue tantalizing Sweet, Sour , Savory and Spicy Pickle.

As Summers set in….. Indians ensure that they make the best of and an enormous variety of mind-boggling pickles at home.

Most common preservatives used are Oil, Salt, Lemon Juice, Brine or Vinegar. Name it and you will find the delectable pickles in every Indian household. It can make a simple meal taste so very delicious.

Nostalgia Overloaded… As my love for pickles is as much as a connection with my family especially my Mothers recipes of Pickle and of course the vast Indian Culture. The appropriate use of Indian spices that are exclusively found in India.

So get ready to Pickle your Taste buds this summer with my Lip-smacking recipes. Get Set Gooooo with Your Magical Jars of Happiness….. I call them Pickles and YOU ????

Recipe………….

Kathal Ka Achaar (Jackfruit Pickle)

Tongue Tantalizing Pickle prepared with Unripe Jackfruit with an infusion of Indian spice powders and Mustard Oil.

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Sun Drying of cooked Jackfruit- 06 Hours

Maturing of Achaar – 05 days

Serves- 08 to 10

Ingredients and Quantity:

Jackfruit unripe/ raw- 01 kg.

Water- 3/4^th cup

Mustard oil- 375 ml.

Salt- 15 gm. / to taste

Red chilli powder- 30 gm.

Turmeric powder- 25 gm.

Mustard seeds, coarsely ground- 80 gm.

Fenugreek seeds, broiled and powdered- 15 gm.

Asafoetida- 1/4^th tsp.

Method:

Apply oil on your palms.

Keep some oil aside, for cutting the jackfruit, as you will require it to be applied on your palms, while you are in the process of cutting the Jackfruit.

Peel the jackfruit and slice into rounds of desired thickness.

Slice rounds into halves, and remove any thick stem in the centre, before cutting slices into cubes / chunks.

Boil the Jackfruit chunks in water with a little turmeric.

Cook till it is 3/4^th done.

Drain it and sundry it for 5-6 hours.

Now when it is completely moisture free apply the dry mix. The dry mix contains salt, red chilli powder, turmeric powder, coarsely ground mustard seeds, fenugreek powder and asafoetida.

Add the pickle in a sterilized jar.

Cling wrap / tie the top of the jar with a muslin cloth and set aside for 5 days ensuring that you stir it at least once a day. Heat the mustard oil till it is very hot. Cool it completely and pour over the jackfruit.

Ensure that there should be enough oil so that all the ingredients immerse in it completely.

Set aside for 5 days before it is consumed.

Enjoy this delectable pickle with your meal.

Chef Tips:

1. Applying oil on your palms, prevents it getting sticky and itchy.
2. You may add onion seeds in the pickle.
3. Pickle must always have enough oil so that the ingredients remain immersed in it, in order to prevent it from spoiling / ensures good shelf life throughout the summers.