Jackfruit Pickle Recipe Homemade Kerala Green Chakka Kathal Achaar
Jackfruit Pickle is a tangy and delicious pickle made by marinating raw jackfruit in oil which is loaded with red chillies, giving you one of the spiciest Indian pickles. It is a seasonal vegetable available during summer season in India. Likewise, it is eaten both as a fruit and vegetable. In Northern India, it is used mainly as a vegetable, while Southern India it is relished as a fruit. Furthermore many sweets and deserts are made with this amazing Jackfruit.
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Jackfruit grows on a huge tree and cultivated in tropical humid and rainy regions. It is rich in dietary fiber, Vitamin A, B & C. In addition to, they have antioxidant properties. Furthermore, jackfruit also contain good amount of potassium, iron and magnesium.
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The jackfruit has a hard skin and while cutting, a sticky sap comes out from the flesh which is not easy to clean. Hence it is very important to oil your hands and the knife for easy cleaning. Use the flesh and the seeds for cooking. The seeds have a thick plastic like covering and therefore it can be easily stored for a long time. Again do remember to peel the ripe seeds before using.
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Kerala Green Jackfruit Pickle Recipe (Kathal Ka Achaar)
This Kathal ka achar is my grandmothers specialty and my mom learned from her and making it regularly. do try this pickle and give me your feedback how it turn our for you. Jackfruit marinated in oil and loaded with red chilly gives you one of the spiciest Indian pickles.
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Kathak Ka Achaar Ingredients
- Jackfruit (Raw) – 1 Kg
- Mustard Oil – 350 g
- Raw Mango – 2
- Fennel Seeds – 5 tbsp
- Fenugreek Seeds – 3 tbsp
- Mustard Seeds – 5 tbsp
- Red Chilli powder – 3 tbsp
- Turmeric Powder – 1 tbsp
- Asafoetida – 0.5 tsp
- Salt to taste
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How to Make Jackfruit Pickle Recipe
Apply oil on your hands and knife. Peel the jackfruit and cut into medium size pieces.
Seperate the jackfruit seeds. Peel the skin and slice them into two pieces.
Boil water in a pan with 1/2 tsp turmeric and 1 tsp salt.
Add the jackfruit pieces and the seeds. Cook till 3/4 done. Let all the water drain from the jackfruit.
Put a cloth in direct sunlight & spread the boiled jackfruit over it to remove the excess water for about 5-6 hours.
Dry roast the fennel and fenugreek seeds for 2-3 minutes and then coarsely grind them with mustard seeds.
Heat mustard oil till it start smoking, remove from the gas and then bring to medium temperature.
Now add all the spices and the grated raw mango and stir fry for 2 minutes. Add the jack fruit pieces. Mix well.
When it cools completely fill in a glass jar and keep covered for a day.
Then daily keep in sunlight for a week and start using after a week.
The pickle should be submerged in oil completely else it get mold easily so add more oil if needed.
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- If raw mango is not easily available then double the quantity of mustard seeds.
- Dont over cook the jackfruit else it become mushy while mixing.
- Use white and raw jackfruit for making pickle,yellow colour ripe or semi ripe jackfruit can not be used for pickling.
- Dry the boiled jackfruit. As water can spoil the pickle very easily. Add 2 tbsp of white vinegar for preservation.
- Cover the pickle with oil till the top.