Most people love mango pickle, and all kinds of pickles can be made from mangoes. But have you ever tried jackfruit pickle? If not, make it this time and enjoy a mouth-watering jackfruit pickle. Here is the recipe.
Ingredients
- Raw jackfruit, 1 kg
- Whole mustard seeds, 2 tablespoons
- Whole fenugreek seeds, 1 tablespoon
- Whole cumin, 1 tablespoon
- Whole coriander seeds, 1 tablespoon
- Whole black peppercorns, 1 teaspoon
- Whole fennel seeds, 1 tablespoon
- Dried chillies, 5–7
- Kalo jira (nigella seeds), 1 teaspoon
- Turmeric powder, 1 tablespoon
- Chilli powder, 3 teaspoons
- Amchur (dried mango) powder, 2 tablespoons
- Lemons, 2
- Mustard oil, 2–2.5 cups
- Water as needed
Method
Peel the jackfruit, cut it into small pieces and wash them in water. Heat water in a large pot and boil the jackfruit with salt and turmeric for 5–7 minutes. Make sure the raw jackfruit is well boiled but does not turn mushy.
Lift out the boiled jackfruit and drain it well. Spread it on a large tray or plastic sheet and dry it in the sun for at least three hours. Make sure no water is left in the jackfruit.
Spread the pieces out while drying so that every piece gets sun. Now for the spice mix: dry-roast the whole mustard, fenugreek, cumin, coriander, peppercorns, fennel and dried chillies.
Take care that the spices do not burn. Let the roasted spices cool, then grind them in a mixer together with the amchur powder and chilli powder.
Heat the mustard oil in a pan. In a large bowl, mix the sun-dried jackfruit, the spice mix, salt to taste and the kalo jira well with a spoon, then pour the mixture into the hot oil.
Mix well again with a spoon. Finally, stir in the lemon juice, cover and leave the mixture in the sun for a couple of hours. Your jackfruit pickle is ready.
Now pour the pickle into a glass jar and store it. If you put it in the sun from time to time, it will keep for at least a year.
Source: Jagonews24. First published in Bengali on The Agro News.
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