Jackfruit pickle (Kathal achaar)

Table of contents

Jackfruit Pickle (Kathal Achaar)

Jackfruit Pickle, or Kathal Achaar, is a delightful Indian condiment that brings a burst of tangy, spicy, and savory flavors to your meals. This pickle is made with tender jackfruit pieces, infused with aromatic spices and preserved in mustard oil, making it a unique addition to any dish. Perfect for those who love a bit of heat and complexity in their pickles, this recipe is sure to become a favorite in your household.

Serving Size and Yield

This recipe yields approximately 2 jars of jackfruit pickle, serving about 20-25 servings.

Preparation and Cooking Time

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Cooling Time: 1 hour

Total Time: 1 hour 50 minutes

Ingredients

500g raw jackfruit, peeled and cut into small pieces
1/2 cup mustard oil
1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek seeds
1 tablespoon turmeric powder
1 tablespoon red chili powder
1 tablespoon salt
1/2 cup vinegar
1/4 cup lemon juice

Instructions

Prepare the jackfruit by peeling and cutting it into small, bite-sized pieces. Boil the pieces in salted water for about 10 minutes until tender. Drain and set aside.
Heat the mustard oil in a pan until it reaches smoking point. Turn off the heat and let it cool slightly.
Add mustard seeds, fennel seeds, and fenugreek seeds to the oil. Stir for a few seconds until they start to crackle.
Mix in the turmeric powder, red chili powder, and salt. Stir well to combine.
Combine the boiled jackfruit pieces with the spice mixture in the pan. Stir to coat the jackfruit evenly with the spices.
Pour in the vinegar and lemon juice. Mix thoroughly to ensure the jackfruit is well-coated.
Transfer the mixture to sterilized jars, pressing down to remove any air pockets.
Seal the jars tightly and let the pickle cool to room temperature. Store in a cool, dark place for at least a week to allow the flavors to develop.

Additional Notes

For a milder pickle, reduce the amount of red chili powder. You can also add a pinch of asafoetida for an extra layer of flavor. Ensure the jars are sterilized properly to increase the shelf life of the pickle.