Kathal pickle: In India, pickles are not just about taste but also about tradition. A meal here feels incomplete without them. Many different types of pickles are made here, and one of them is jackfruit pickle.
This pickle is famous for its unique flavor and spicy aroma. It is typically made during the summer months. Pieces of jackfruit are mixed with spices like mustard oil, mustard seeds, fennel seeds, red chilli powder, and turmeric and then sun-dried. This pickle tastes delicious with paratha, puri, or dal-rice. Let’s learn about the recipe for this pickle:
Raw jackfruit – 500 grams
Mustard seeds (coarsely ground) – 2 tablespoons
Mustard oil – 1 cup
Fennel seeds – 1 tablespoon
Turmeric powder – 1 teaspoon
Nigella seeds – 1 teaspoon
Red chilli powder – 2 teaspoons
Vinegar – 2 tablespoons
Salt – to taste
Step 1- First, peel the jackfruit and cut it into small pieces. Now, boil it in water for 5-7 minutes to remove the raw taste. Then, spread it out on a cloth and leave it in the sun for 3-4 hours to dry.
Step 2- Next, you need to heat mustard oil in a pan and let it cool slightly. Now add nigella seeds, mustard seeds, turmeric, fennel seeds, salt, and red chilli powder. Mix the spices well, then add the dried jackfruit pieces. Mix everything thoroughly, making sure the spices coat the jackfruit completely.
Step 3- After that, transfer the pickle to a dry glass jar and leave it in the sun for 4-5 days. Gently shake the jar daily so that the spices are evenly distributed. Your pickle will be ready in about a week.
Step 4- Jackfruit is a good source of vitamins, fiber, and minerals.
