KATHAL KA ACHAR (JACKFRUIT'S PICKLE)

6 servings
3 Hours to prepare
3 Days to cook

INGREDIENTS

  • 1. Jackfruit / Kathal - 1 kg cut into bite size
  • 2. Raw mango - 1 kg thick grated
  • 3. Ginger - 125 Gms grated
  • 4. Garlic - 125 Gms crushed
  • 5. Yellow mustard powder - 3 Tbsp
  • 6. Chilli powder - 2 Tbsp / to taste
  • 7. Kashmiri chilli powder - 1 Tsp
  • 8. Fennel/ saunf powder - 2 Tbsp
  • 9. Fenugreek/methi powder - 2 Tbsp
  • 10. Coriander / Dhaniya powder - 1 Tbsp
  • 11. Turmeric powder - 3 Tbsp
  • 12. White vinegar - 1/4 Cup
  • 13. Whole spices - 1+1/2 Tbsp( Fenugreek seeds, Anseed seeds, Kalonji/ onion seeds, Mustard seeds, Fennel seeds)
  • 14. Hing - 5 mg
  • 15. Mustard oil - 500 ml
  • 16. Salt - 5 Tbsp / to taste

PREPARATION

1. Wash Jackfruit and keep in a strainer to drain excess water

2. Then dry it in sunlight for an hour

3. Sprinkle 1 tsp salt and 1 tsp turmeric powder on Jackfruit pieces and mix well

4. Heat 250 ml oil in a heavy bottom kadai on high flame

5. Reduce flame at medium heat and deep fry all pieces in small batches till light brown colour

6. keep aside

7. Now add rest of oil in kadai and heat on medium heat

8. Add all whole spices and hing n fry till pink colour

9. Add garlic, ginger and fry for 1 min

10. Stir once

11. Then add mango n stir continuously while frying and cook for one minute

12. Switch off gas stove

13. Add all spices powder, salt and fried Jackfruit pieces n mix it very gently

14. At this time we should check salt because if mangoes are very sour then we have to add more chilli powder and salt to balance its taste

15. Keep this pickle in sunlight for two days in a large opened​ bowl

16. Add 1/4 cup vinegar in pickle and mix it very well

17. Keep it in a dry glass jar or barni

18. Tie up muslin cloth in the neck of jar so that, extra moisture will come out

19. After one week close the lid

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